Dairy-Free, Gluten-Free, Main, Recipe, Vegan -

Veggie Korma Curry


Serves: 6

Prep Time: 10 minutes

Cooking Time: 30-40 minutes

For the Rice:

  • 2 Tbsp coconut oil

  • 2 ½ cups rice

  • 2 anise star

  • 8 cardamom pods

  • 8 whole cloves

  • 2 cinnamon sticks

  • Pinch of sea salt


For the Cashew Paste:

  • ½ cup cashews, soaked 2 hours in advance or up to 12 hours *

  • 1 ½ onions, chopped into wedges

  • 5 garlic cloves, crushed

  • 3 Tbsp ginger, roughly chopped

  • 2 tsp fresh or dried turmeric

  • 2 small tomatoes

  • 1 ½ Tbsp sesame or peanut oil

For the Curry:

  • 3 Tbsp cooking or refined coconut oil

  • 1 Tbsp garam masala

  • 2 tsp curry powder

  • 1 tsp cinnamon

  • 1-2 red chili peppers, fresh or dried (optional)

  • 1 ½ cups potatoes

  • ½ head cauliflower, cut into florets

  • 1 small yam, cut into small cubes

  • 3 carrots, diced

  • 1 cup green peas

  • 1 can coconut milk

  • 2-3 Tbsp brown or coconut sugar

  • Salt and pepper to taste

  • 340g paneer cheese or tofu (optional)

  • Toptionals and sides: Naan, cilantro, lime wedges, plain yogurt


  1. For the Rice: Put all the rice ingredients in a pot with 5 cups of water and bring to a boil on the stove. Cover and let simmer on low heat until all the moisture has been absorbed.

  2. For the Curry Paste: Drain the cashews and put all the paste ingredients in a blender, adding splashes of water as needed. Blend until it becomes paste.

  3. Curry: Heat a large pan on the stove to medium heat. Measure all the spices and put them in a small bowl. Put the oil into the pan and allow it to heat up, then add the premixed spices. Saute for 2-3 minutes or until spices become fragrant. Then add the paste and stir for another 2-3 minutes. Add the rest of the curry ingredients other than the paneer and toppings. Cover and let simmer for 10-15 minutes. Then uncover and cook for another 10 minutes or until potatoes are tender, stirring occasionally. Add the paneer. Taste and add spices accordingly.

  4. Enjoying:: Scoop some rice and curry into bowls. Serve with toppings of choice and enjoy.

*If you forget this step you can either quick-soak the cashews in boiling water or send them in raw, it just won’t be quite as creamy.


Photo by Prabal Pratap Singh from Pexels

Recipes you may also like

Spaghetti & Beetballs
Beetball Ingredients: 2 Tbsp freshly ground flax Avocado or olive oil 1 small onion, chopped finely 3 cloves garlic,...
See Recipe
Golden Mylk Oatmeal
Try the Golden Mylk Oatmeal as a warm start of your day to wake up the body during the winter months! Oatmeal serves ...
See Recipe
Orange You Glad It’s Steak Stir Fry
Sauce & Steak Ingredients: 1 pound sirloin steak from cows that got to frolic and eat good food ¼ cup arrowro...
See Recipe