This is my take on the creamiest and richest of all curries; the classic korma. Velvety, aromatic, mild, and super flavoursome… is anyone else drooling yet?! As always, I wanted to put my own spin on this classic dish. I’ve sprinkled a little bit of Modern Food Stories magic to bring you a healthy Vegan Korma recipe, that doesn’t compromise on flavour or quality. I’ve even included my coconut yoghurt raita recipe to serve alongside this flavour-bomb of a curry – don’t say I don’t treat you!
Vegan Korma made from just spices not a jarred sauce
To create a blog-worthy vegan korma recipe, I had to capture those classic korma flavours. But what I love about my korma is you don’t need a shop bought sauce or spend ages making a homemade curry paste, it used just spices that you can throw in the pan all at once. Thanks to the wonders of garam masala, cumin, turmeric and garlic, this recipe really packs a punch of deep aromatic flavours. I really can’t recommend enough that you use the mix of fresh and ground good quality spices, it really makes all the difference. I know it’s tempting to reach for those stale old spice jars that have been living at the back of the cupboard for years, but if you really want those curry spices to pop, it’s worth spending the extra few pennies on some good quality spices. My go-to is always Bart ingredients or Steenbergs.
How to get a healthy dairy free creaminess
The rich and creamy element of a korma is typically achieved through adding yogurt to the curry sauce, but i think i’ve found the perfect plant-based substitute to keep things light and dairy-free. If you want things extra creamy, then opt for canned coconut milk (my personal fave), which will make the curry super velvety and add a subtle coconut flavour too. Alternatively, you can use almond milk to achieve the same creaminess, whilst making the curry a little lighter. I always opt for Plenish almond mild, because its super creamy and doesn’t contain any nasties.
Plant Based Curry In A Hurry
A great curry doesn’t have to contain meat. In fact, some of the most delicious and authentic curry recipes are totally vegan.
I wanted to create a healthy korma recipe that would be enjoyed by vegans, vegetarians and meat eaters alike. Whether you’re completely plant based, follow a flexitarian diet, or you’re just wanting to expand your foodie horizons; this recipe is a total crowd pleaser.
Vegetable curries are great, don’t get me wrong, but if you’re anything like me you need a little something extra from your curries. Don’t worry, this recipe still boasts a good helping of yummy cauliflower and kale, but I’ve also made sure to pack in that protein too.
Cashews don’t just make for a tasty addition to this healthy korma, but they’re packed with protein too. They also give the dish a little bit more texture diversity.
Tofu makes for a fantastic meat substitute. It’s a great source of affordable, plant-based protein and is available at most supermarkets. You can even buy ready-pressed tofu to make life even easier. If you’re just starting to dip your toe into the world of meat free recipes, don’t be put off tofu. It may be different to what you’re used to but it’s so versatile and easy to cook with I’m sure you’ll be a convert in no time. I can’t get enough of the stuff. It’s so much better than any of that processed soya protein rubbish you can buy, and it goes so deliciously crispy in the oven. The perfect addition to this ultra flavoursome vegan korma. But no squishy tofu on my watch. I love to bake it for the ultimate crispness without the need for a starch coating.
Hungry for curry?
Here’s some more recipes you might like…
Healthy Vegan Korma
INGREDIENTS
- 1 medium cauliflower, cut into florets
- 1 block extra firm tofu, drained, pressed and cubed (280g)
- 1 medium onion, finely sliced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp coconut oil or olive oil
- 1/4 tsp freshly ground cardamon or 2 cardamon pods, split
- 1/2 tsp garam masala
- 1/2 tsp chilli powder
- 1/2 tsp ground turmeric
- 1 tsp ground coriander
- 3/4 tbsp ground cumin
- 1/2 tsp flaked sea salt, or to taste
- 1/2 tsp cracked black pepper
- 1 tbsp tomato puree
- 400 ml canned coconut milk or almond milk
- 1/3 cup cashews
- Handful kale, torn
- Juice of 1 lime
To Serve
- 2 tbsp fresh corainder, chopped
- Optional cooked rice
Optional coconut yoghurt riata
- 1/3 cup coconut yoghurt
- 1 tbsp mint, chopped
- Dash of lemon juice
- Pinch of salt and pepper
Method
- Preheat the oven to 200C / 180 fan.
- Place the cauliflower and tofu on a greaseproof lined baking tray. Add the cauliflower florets + tofu. Toss with 1 tbsp of olive oil and a good pinch of salt and pepper. Roast for 30 - 40 minutes, turning once until the tofu is crisp and the cauliflower golden. Add the cashews for the last 7 - 8 mins.
- Meanwhile make the sauce. Heat 1 tbsp of coconut oil in a pan. Add the onions and cook for 3 - 4 mins on a medium heat until soft. Add the garlic and ginger for 1 minute then stir through the spices, salt and pepper, Add the coconut or almond milk, tomato puree and cook for 10 - 15 minutes on a low heat until the sauce thickens.
- Add the cooked cauliflower, tofu and kale to the sauce and simmer for 1 - 2 minutes to warm through and soften the kale. Adjust seasoning to taste. Turn off the heat and stir through lime juice to taste.
- Top with roasted cashews, fresh coriander and optional coconut yoghurt riata and rice.
Nutrition (per serving)
