This vegan korma is so creamy and comforting with no dairy at all! It's got warm Indian spices and lots of vegetables for a meal that tastes as good as it is for you!
Lately I've been in the mood for tomato-based, creamy meals (it probably started after making this vegan Roasted Red Pepper Tomato Soup), and this Chickpea Korma delivered.
I honestly can't believe that this is vegan, and dairy free because of how creamy it is. And you don't miss the meat at all!
I was also shocked by how easy this is--I'm usually pretty slow at cooking (I like everything to be perfect😅) but this dish was done in 30 minutes. So of course, taking pictures took twice as long as actually making the dish😂
If you're looking for a quick, creamy, satisfying, and healthy meal, this korma is it. Only minimal ingredients are used (the list looks long, but half of those are just spices) and perfect for busy nights.
How to Make Vegan Chickpea Korma
I put this section in all of my posts, but I think we need to back up first, and explain what Korma actually is, if you're not familiar.
What is Korma?
Korma is an Indian curry, typically made with chicken as the main component, and a yogurt or cream-based sauce. It's very rich and creamy, sometimes with tomato (I added more here than the traditional).
A lot of spices can be used, but it's primarily garam masala. I also added a good amount of cumin, paprika, turmeric, and other flavors! If you don't have one of these that's okay, but it is important that you use garam masala.
How Do You Make it Vegan?
As I just stated above, this dish's main components are chicken and yogurt. Neither of these are vegan, so we need some substitutions!
The first is very simple: chickpeas instead of chicken. It's a simple swap, and it makes this dish so much easier to make. I think we can all agree that chicken is much more of a hassle to cook than chickpeas.
Chickpeas are also a great source of fiber, and of course, plant-based protein. And most importantly, they're very delicious!
For the yogurt/cream, we're using cashew cream and almond milk! When you blend these two together, the result is unbelievably creamy, and you won't taste the difference.
Be sure to soak your cashews before hand! The easiest way is to pour boiling water on top and let it sit for 30 minutes to an hour. Or you can soak in room temperature water for a few hours or overnight! This ensures that your cashews are soft and won't have a grainy texture when you blend them.
How to Make This Recipe Healthy
Chicken Korma with a yogurt-based sauce is pretty healthy already, and high in protein! However, if you ask me, there's always room for more vegetables 😉
In this recipe, we're using mushrooms, cauliflower, peas, carrots, onions, and tomato. You can add more, less, or replace with what you have. Trying to keep things flexible!
Using chickpeas and cashews also boost the number of healthy fats, fiber, and protein! All three of these groups are important to give you that satisfaction after you finish a meal.
I really hope you like this recipe! If you decide to make it, be sure to post a picture/story and tag me @nutritiousdelights on Instagram--I'd love to see!💗
More recipes you might love:
Roasted Red Pepper Tomato Soup (Healthy, Vegan, Gluten Free)
Vegan Sweet Potato Lentil Curry (Healthy, Gluten Free)
Greek Chickpea Pasta Salad with Lemon Tahini Dressing
Vegan Chickpea Korma (Healthy, Gluten Free)
- 3 tablespoons olive oil
- 2 cups quartered cremini mushrooms
- 4 cups cauliflower florets
- 1 15 oz can chickpeas drained and rinsed
- 1 ¼ cup soaked cashews
- 1 cup almond milk
- 1 diced onion
- 2 cloves minced garlic
- 1 teaspoon minced ginger
- 1 ½ cup frozen peas and carrots
- ¼ cup tomato paste
- ¼ cup strained tomatoes
- 2 teaspoons cumin
- 2 teaspoons garam masala
- 1 teaspoon curry powder
- 1 teaspoon sweet spanish paprika
- ½ teaspoon coriander
- ½ teaspoon crushed red pepper
- 1 teaspoon salt
- 1 tablespoon sugar optional
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon optional
- In a blender, blend the cashews with almond milk until very smooth and creamy. Set aside.
- In a large pan or medium pot, heat oil on 75% heat. Cook onions for a minute then add cauliflower and chickpeas. After 4-5 minutes, add mushrooms, peas, carrots, garlic, ginger, seasonings, tomato paste and puree, and cashew cream. Cook for 5 minutes, then serve!
Leave a Reply