Vegetable Korma

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Vegetable Korma

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Adjust Servings:
1/4 cup Roasted Cashews
2/3 cup Grated Coconut
2 lb Cremini Mushrooms Cut into thirds
1 Yellow Onion - Diced
1 large Tomato - Chopped
2 tablespoons Vegetable Oil
1 teaspoon Mustard Seeds
1 teaspoon Cumin Powder
1 teaspoon Garlic - Minced
1 teaspoon Fresh Ginger - Minced
2 teaspoons Fenugreek Powder Must have. No substitutes. Shop online or Indian grocery store
1 teaspoon Turmeric - Powder
1 teaspoon Chili Powder
1 tablespoon Coriander Powder
1 tablespoon Garam Masala
1 1/2 teaspoons Salt
4 leaves Kaffir Limes Leaves While it will taste different, can substitute with zest of 3 limes
2 cans Coconut Milk
Cilantro - Garnish
1 Cauliflower Optional - add cooked florets to the korma before serving

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  • Chicken Inspired
  • Gluten Free

Namaste, bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

  • 1 hr
  • Serves 10
  • Medium




There is not a more decadent Indian curry than a Korma. Not spicy, just rich in flavor. A vegetable korma is the dish that beginners should taste when first sampling Indian cuisine at an Indian restaurant. A good vegan korma recipe should be rich and buttery, fully aromatic and a favorite of anyone that enjoys Indian cuisine. I’ve been cooking and eating Indian food for many, many years and this vegetable korma that’s also a vegan korma recipe rival’s the best korma’s I’ve ever tasted – anywhere.

Being vegan doesn’t mean you have to sacrifice your taste buds. At the Vegan Chop House you can find a number of non-vegan favorites that have been painstakingly adapted to a vegan preference. Think being vegan is all about eating just fruits and vegetables without adding taste or texture. Think again. At the Vegan Chop House, it’s about enjoying crazy good food. Our vegetable korma recipe is just one more example of a great vegan dish that brings pleasure to non-vegans and vegans alike. Don’t sacrifice your taste buds, try our vegetable korma recipe. You won’t believe it’s a vegan korma.

Leftovers go great in the fridge if you have them. It took me many years to perfect a chicken korma – before I saw the light and became vegan. I tried and threw out as many korma recipes as I could eat. Nothing was ever as good as a good Indian restaurant. I eventually cracked the code! It took me another two years after becoming vegan to remake the korma per vegan principles. I can happily say that you don’t have to do the work to enjoy the best restaurant style korma at home. It’s right here.

At the Vegan Chop House we love food from around the world. If your’e a fan of Indian food, you’re going to be a fan of Jamaican food. Here are a few of our favorites; Indian Restaurant Style Basmati Rice, Indian Vegetable Samosas, Jamaican Rice and Peas, Jamaican Curry Patties, and Jamaica’s national dish – Ackee and Saltfish.

Namaste my friends, bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

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Place the cashews into a small grinder/blender. Add the grated coconut to the grinder/blender. Turn on and grind to a fine texture. There should be no lumps. Takes no more than a minute. Add 1/2 cup of water to the coconut and cashew mix. Blend for 30 seconds.


In a large saucepan, add 2 tablespoons of oil over a medium-low heat. Add the mustard seeds to the oil. If the seeds start immediately jumping out of the pan, remove the pan from the heat and place a lid over three quarters of the pan to retain the seeds. Allow to fry for 30 seconds off the heat source. Add the cumin seeds to the pan. They should start to pop around. Fry for up to 30 seconds. You may notice the smell of cumin reaches its peak and then falls off rapidly during this time, as they release their flavor into the oil. Do not burn the cumin seeds.


Add the chopped onions to the pan and stir. Cook the onions for 2 minutes on a medium-low heat to soften the onions. Do not burn or caramelize the onions. Stir occasionally. Add the garlic and ginger to the pan. Continue to fry while stirring occasionally for one minute. Add the diced tomato, and stir occasionally for 4 minutes, until the tomatoes are soft.


Add the turmeric, chili powder, coriander powder, garam masala powder and fenugreek powder to the pan. Stir the spices into the pan mixture. Add the mushrooms and stir well to mix the masala mixture into the mushrooms. Allow the mushrooms to cook, stirring occasionally for ten minutes.


Add the coconut and cashew mixture to the mushrooms and stir. Add the kaffir leaves or lime zest to the pan and stir. Cook for 1 minute.


Add 2 cans of coconut milk, salt and stir. Continue to cook on a low simmer for 10 minutes. Do not boil.
**Optional: Add lightly cooked cauliflower florets during the last 5 minutes. Allow the cauliflower to finish cooking in the korma.


Remove from the heat. Serve over Restaurant Style Basmati Rice ( hyperlink). Garnish with a little chopped cilantro.

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