Main Course

Vegan korma with potato, carrot, and almond cream

Prep

20 mins

Cook

30 mins

Servings

IndianMediumDinnerVeganGluten FreeDairy Free

About this dish

This creamy, fragrant vegan korma is a revelation! Yukon gold potatoes and sweet carrots simmer in a luscious almond cream sauce spiced with garam masala, turmeric, and ginger.

Greek-inspired? I say WHY NOT—it's all about sharing mouthwatering food with a big OPA!

attitude.

Ingredients

UK and US measurements are both included for every recipe.

coconut oil

fat

30 g (2 tbsp)

Imperial: 2 tablespoons

onion

vegetable

1 large (about 130 g)

Imperial: 1 large onion

ginger

herb

15 g (1 tbsp)

Imperial: 1 tablespoon

green chili pepper

vegetable

1 small (about 15 g)

Imperial: 1 small chili pepper

garlic

herb

3 cloves (about 9 g)

Imperial: 3 cloves

ground coriander

spice

5 g (2 tsp)

Imperial: 2 teaspoons

ground cumin

spice

3 g (1 tsp)

Imperial: 1 teaspoon

garam masala

spice

5 g (2 tsp)

Imperial: 2 teaspoons

turmeric

spice

2.5 g (½ tsp)

Imperial: ½ teaspoon

Yukon Gold potatoes

vegetable

500 g (3 medium)

Imperial: 3 medium potatoes (about 1 lb)

carrots

vegetable

200 g (2 medium)

Imperial: 2 medium carrots (7 oz)

coconut milk

liquid

400 g (1 can)

Imperial: 1 can (13.5 fl oz)

vegetable broth

liquid

240 mL (1 cup)

Imperial: 1 cup

raw almonds

other

120 g (1 cup)

Imperial: 1 cup (about 4 oz)

lemon juice

liquid

15 g (1 tbsp)

Imperial: 1 tablespoon

salt

seasoning

¾ tsp (4 g)

Imperial: ¾ teaspoon

fresh cilantro

herb

3 tablespoons

Method

Make the almond cream

2 minutes

Meanwhile, place the soaked and drained almonds in a blender with 120 ml (1/2 cup) water and the lemon juice. Blend until silky smooth. Set aside.

Sauté aromatics

6 minutes

Heat the oil in a medium Dutch oven over medium-high heat. Add the onion and cook until golden, about 5 minutes. Add the ginger, chili (if using), and garlic; sauté until fragrant, about 1 minute.

Bloom the spices

30 seconds

Stir in the coriander, cumin, garam masala, and turmeric; cook, stirring, until they release their fragrance, about 30 seconds.

Cook the vegetables

5 minutes

Add the potatoes and carrots; stir to coat with the spices. Pour in the cilantro, vegetable broth, and the almond cream. Bring just to a boil, then reduce heat to low-medium.

Simmer curry

25 minutes

Cover and simmer over low-medium heat until potatoes and carrots are tender but not mushy, stirring occasionally, about 20–25 minutes.

Season and finish

2 minutes

Stir in the salt. Taste and adjust seasoning with more salt or lemon juice if needed. Transfer to a serving bowl and garnish with fresh cilantro. Serve hot with steamed basmati rice or naan bread.

Equipment

large pot or Dutch oven (approx. 14-inch / 5 litres)
high-speed blender or food processor for almond cream
chef’s knife and cutting board

Nutrition facts

360 kcal

Calories

12 g

Protein

37 g

Carbohydrates

33 g

Fat

9 g

Fiber

421 mg

Sodium

Tips

The almond cream is the star! Don't skip that blitz all the way to silky for a smooth gravy.
If you have time, soak big fat almonds whole a bit longer — you want them plump and blending.
OPA tip: try sautéing a sprinkle of ground kashmiri chilies for a fiery twist — add them when you bloom garam masala at step 3.

Serving suggestions

Serve this warming korma with steamed Basmati (extra cardassian pods or cinnamon) and hands, big red rice, or for a seriously extra crispy crowd? Tcs: warm naans and a side of slivered beet greens.

Rate this recipe

No ratings yet. Be the first to rate it.

Recipe by

Eleni Papadakis

Specialises in Greek cuisine

Eleni is a taverna owner who throws plates (ceremonially) and oregano (liberally). Her tzatziki has healing properties.

Describe yourself in three words: Loud, generous, 'OPA!' energy.