Nov 152019
Vegan Korma

Autumn is the perfect time of year for hearty, warming meals, and I’ve been obsessed with making (and eating!) stews, soups, and curries. In this post I share a recipe for easy, vegan korma!

Reasons why I love stews, soups, and curries:
  1. They’re filling
  2. Easy to make (mix and simmer)
  3. You can make big batches for meal prep
  4. They use up the bits of veg that are starting to go sad in the fridge
  5. Perfect for taking advantage of all of the beautiful autumn produce.

For more warming autumn meal ideas, see Slow Cooker Moroccan Chicken and Four Warming Salads for Winter.

I’m a huge fan of curries, but my stomach can’t handle anything spicy or laden with copious amounts of garlic and onion, and I’m lactose intolerant. When I came across a recipe for a mild korma sauce that wasn’t based on dairy, I got excited!

This recipe is simple to make, and takes only 30ish minutes. I tend to meal prep on Sundays, so I made this ahead of time and just stuck the whole saucepan in the fridge so that I could re-heat it on Monday. Besides, curries always taste better when the spices have had time to infuse and amplify. You can use whatever veg you have around (or even tofu or chicken), but I went with cauliflower and potatoes because they’re in season.

The recipe is modified from a version by Wall Flower Kitchen.

Makes 3-4 servings

Vegan Korma and Naan

  • 1 tsp. coconut oil
  • 1 clove garlic, minced
  • 1 thumb-sized piece ginger, minced
  • 1 small shallot
  • 2 tsp. mild curry powder
  • 1 tsp. sea salt
  • 1 tin coconut milk (400ml)
  • 2 tbsp. tomato puree
  • 3 tbsp. ground almonds
  • ¼ cup water
  • 1 tbsp. spread (vegan or butter)
  • 1 large potato, peeled and chopped into chunks
  • 1 small head of cauliflower, chopped into florets
  • ½ cup frozen peas

Serve with rice or naan


In a large saucepan, melt the coconut oil. Gently fry the garlic, ginger, and shallot for a few minutes. Add the curry powder and sea salt and cook an additional minute.

Gently add your coconut milk, tomato puree, and ground almonds and bring to a simmer. Once the mixture is incorporated, remove from the heat and let cool. Add a bit of water if the mixture needs thinning. Once cooled, blend until smooth and put to one side.

In the same saucepan, melt butter/spread. Add the potatoes and cauliflower and cook for several minutes. Next, add the sauce to the veg and simmer covered until the veg is soft (around 25 minutes), stirring occasionally. Finally, add in the frozen peas and cook for 2 minutes.

Enjoy straight away over rice or with naan, or save for a quick week-night meal!

What’s your favourite meal to make for cold, autumn nights?

Vegan Korma

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