Savoury Foods

KORMA Plant-Based

Deeply nourishing, creamy, slightly sweet, blissful!

KORMA Plant-based

Deeply nourishing, creamy, slightly sweet, as hot as you wanted..blissful!
Prep Time 1 hour
Course Main Course
Cuisine Indian
Servings 6


  • 1 can coconut milk or coconut cream even better
  • 250 gr ground cashews
  • 1/2 cup maple syrup / agave syrup / coconut sugar
  • 2 onions of choice
  • 5 cloves garlic
  • 1 can organic chopped tomatoes / tomato passata / tomato paste
  • 1 cup chopped potatoes (small cubes)
  • 1 can organic chickpeas
  • 1 cup chopped sweet potatoes (small cubes)
  • 1/2 cup green peas
  • 500 gr broccoli florets and/or sugar snaps and/or green beans and/or asparagus and/or zucchini
  • 1 tsp curry powder
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric
  • 1/2 tsp coriander powder
  • 1/2 tsp muster seeds - optional
  • 1 tsp cinnamon powder
  • 1 tsp chili flakes
  • 1 tsp himalaya salt / sea salt
  • 1 handful fresh coriander or parsley or both.


  • Steam vegetables for 20-30 minutes. There is no rule to what vegetables to use, ideally at least 3-4 for variety. Half of the steam vegetables will be blended with the sauce and the other half will be added to the sauce at the end.
    When steaming vegetables, broccoli and green beans if using should be put on top so they can be removed first and set aside. Broccoli and green beans or sugar snaps shouldn't be blended so as to keep a nice color for the curry.
  • In a medium sauce pan add chopped onions and finely chopped garlic together with all the spices. Add some avocado oil, a little bit of water and sautee gently until cooked. We try to use the least amount of oil.
  • Once onions, garlic and spices are cooked, add chopped tomatoes / tomato passata / tomato paste and a little bit more water. Let simmer for 5 minutes.
  • Add ground cashews, let cook for another 5 minutes.
  • Add coconut milk / coconut cream.
  • Add the maple syrup / agave syrup / coconut sugar. Adjust taste .
  • Add half of the steam vegetables to the sauce pan and then blend using an immersive blender.
  • Add the rest of the vegetables and the chickpeas. Let simmer for 2-3 minute.
  • Add some fresh chopped coriander / parsley.
  • Serve with brown rice/ millet / buckwheat. Enjoy!


  • When making korma it's ideal to create a very creamy consistency, therefor keep an eye on the amount of water used along the cooking process. The creamy consistency is provided by the chopped tomatoes or tomato passata together with the coconut cream and the cashews. 

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