Vegan Vegetable Korma

Vegan Vegetable Korma made with garden vegetables in a rich almond butter-based sauce. Serve over grains for a flavorful and cozy plant-based dinner!

So, do you like Indian food?

The only time I ever tried it pre-M was an Indian buffet in college that ended with me in the library bathroom, like, all afternoon. 

(Note to self and to you: When trying new cuisines, DON’T go for the buffet option.)

So, naturally, I was super apprehensive when, after meeting M, he told me that Indian was his favorite cuisine.

I gulped with the realization that if this relationship was going to work, I wouldn’t get away without at least *trying* it again. 

Since then, (our 3-year anniversary is this fall!) I’ve been cautiously dabbling in Indian food. 

As M likes to say, he loves how “in your face” it is, by which he means, it has so many flavors, spices, colors, textures…

In other words, it’s a lot. 

I started with chana masala, worked my ways into creamy curries, and recently fell in love with korma. 

Well, I fell in love with the *idea* of Vegetable Korma. 

My usual complaint with Indian takeout isn’t about the spice or flavor, it’s about the sodium content. 

I’m pretty sensitive when it comes to salt, so after a few bites of any given dish, I feel sodium satisfied for the rest of the day. 

My second complaint is, as you probably already guessed; I wish there were more vegetables. 

So, I set out to create a veg-forward rendition of korma that’s teeming with fresh vegetables, the perfect level of spice, and a lower sodium-content. 

This might not be traditional Indian, but it’s Indian you can make at home and feel good about eating. 

You’re going to LOVE cozying up to this Vegan Vegetable Korma as the weather starts to get colder this year! 

Here’s What You Need to Make Vegan Vegetable Korma

• Eden Foods Extra Virgin Spanish Olive Oil
• white onion
• garlic cloves
• ground ginger 
• turmeric
• smoked paprika
• chili powder
• curry powder
• Himalayan sea salt 
• carrots
• cauliflower
• broccoli
• Eden Foods Organic Garbanzo Beans
• vegetable broth
• tomato sauce
• coconut milk lite 
• almond butter 

That’s it! 

How to Make the Spice Base

First, add the olive oil to a large stock pot over medium heat.

Eden Foods Extra Virgin Spanish Olive Oil adds so much flavor to the base of this stew! 

It’s stone and cold-pressed with three different grape varieties!

Enjoy it at room temperature or heated in your meals for a nutritious oil that is buttery and smooth.  

Once it’s warm, add the onion and cook until it’s translucent and fragrant, about 3-5 minutes. 

Add in the garlic and cook everything for an additional minute or so. 

Next, add all of the spices and seasonings: ginger, turmeric, paprika, chili powder, curry, powder, and sea salt and stir to coat the onion.

Heat for 1-2 minutes until the spices are fragrant.

This will create the foundation for your vegetable korma. 

What to Add to Vegan Vegetable Korma

Stir in the carrot, cauliflower, broccoli, and in the Eden Foods Organic Garbanzo Beans.

For this recipe I used frozen vegetables for this recipe, but you can also use fresh. 

The addition of Eden Foods Organic Garbanzo Beans add plant-based protein to this recipe. 

I *always* have these chickpeas on hand in my pantry. 

They’re canned with purified water and no added chemicals with a perfect plump texture. 

These round beans are ready for anything– soup, salad, baking, hummus, and more. 

Open a can and you’ll taste the difference in quality! 

Cook everything for about 5-10 minutes, or until the vegetables start to soften slightly. 

What Makes a Creamy Vegan Vegetable Korma

Add in the filtered water, tomato sauce, and coconut milk lite.

Bring the mixture to a low boil over medium high. Once the mixture is bubbling, cover with a lid and reduce to a simmer. 

Allow to simmer for 25 minutes, then uncover it and stir in the almond butter. 

Recover and allow the korma to cook on low for an additional 5-10 minutes. 

Uncover and allow the korma to cook on low heat, uncovered, for 10 minutes to cook off any additional moisture.

Why Almond Butter Works

Most korma recipes call for blended raw almonds in the broth, but I decided to make it super simple and use almond butter, instead.

The almond butter paired with coconut milk makes this korma super creamy and rich without adding any dairy or thickeners. 

Resist the urge to add more water or vegetable broth when cooking this korma. 

You want this Indian inspired stew to be super thick, not thin and soupy. 

The vegetables will start to break down in the broth and thicken the soup, too, and that’s OK and actually, desirable. 

If your Indian food doesn’t end up looking a bit mushy, you might be doing something wrong! 

How to Serve Vegan Vegetable Korma

Serve your Vegan Vegetable Korma over hot over rice with fresh cilantro as garnish. 

It’s delicious to make for an elevated plant-based stew during colder months. 

Don’t let the longer ingredient list fool you; this recipe is very simple to throw together and cook on the stovetop in 1-pot. 

It always feels like a warm hug when we eat it for dinner and leftovers are delicious to enjoy throughout the week. 

This is a recipe that M really likes, so it’s absolutely boyfriend approved, too! 

I love the combination of broccoli, carrots, and cauliflower, but you can mix up the vegetables to make it yours. 

Some variations are green peas, potatoes, zucchini, bell pepper, and mushrooms. 

Enjoy! 

If You Make This Vegan Vegetable Korma, Let Me Know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

Loving the cozy and hearty plant-based stews?

Check out my African Peanut Butter Stew, Curried Chickpea Apricot Stew, and “Beety” Lentil Noodle Stew.

If you loved this post and want more, go to my homepage and subscribe to get deliciousness delivered right to your inbox!

XO Lauren

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