November 10th, 2010

Cashew Vegetable Korma

Serves 16

When I made this, I thought it was pretty easy. But now that I’m writing out the directions I’m like “Oy gevault.” I hope you’re not deterred by the long directions, it makes so much food and it is so incredibly worth it. There are a few steps here but each one isn’t exactly complicated, try it out on a Sunday when you’ve got a potluck to go to. It will feed 16 people easily. And those 16 people will love you forever. If you’re not serving a small army then just halve the recipe.

I came up with this because I was invited to a Diwali party over the weekend and of course I wanted to bring something Indian inspired. I wasn’t sure what the rest of the meal was going to be, and I really wanted my dish to measure up. So I went for something super creamy! Korma is usually swimming in cream or yogurt, but just because food is vegan doesn’t mean that it can’t be creamy. I used a combo of cashews and coconut milk to achieve the perfect amount of rich, creaminess.

I also used a traditional method for curry, which is a puree of aromatics that’s sauteed for a good amount of time to bring out all the complex flavors and sugar. Both of these methods are really important foundations for a million other dishes, so work them into your repertoire if you haven’t already!

Anyway, when I got to the Diwali party I found out what else was on the menu…it was pizza! Conclusion: pizza and korma go together pretty darn well. But you can serve with some basmati rice, instead.

Notes: Tamarind concentrate is available in Indian markets or at Whole Foods kinda stores. If you don’t have it/can’t find it/don’t care, then just use lime for some tartness. I’d try juice from 2 and go from there.

You’ll need 2 really big pots to get this done kinda quickly, or you can boil the veggies and then rinse that pot out and use it again to make the base. You also need a food processor fit with a metal blade.

Oh and to crush coriander seeds, I place them in a plastic bag and steamroll them with a rolling pin. Works like a charm!

For the cream:
2 cups raw cashew pieces (plus water for soaking)
2 cups vegetable broth

Veggies to boil:
2.5 pounds yukon gold potatoes (1 1/2 inch chunks)
2 lbs cauliflower in large florettes (don’t cut em too small or they will fall apart)
2 lbs carrots, sliced on a bias 1/2 inch thick

2 medium sized yellow onions
2 inch nub of ginger
8 cloves garlic
2 teaspoons red pepper flakes

Everything else:
3 tablespoons peanut oil
1 tablespoon coriander, crushed
2 teaspoons red pepper flakes
1 tablespoon curry powder

2 teaspoons garam masala
Fresh black pepper
2 teaspoons salt
1 tablespoon tamarind concentrate (see note)
2 tablespoons tomato paste
4 cups vegetable broth
1 can coconut milk
2 cups frozen peas
1 large caramelized red onion

Chopped cilantro for garnish (optional)

First, soak the cashews. This will get them really soft and make them easier to blend really smooth. Place them in a bowl and submerge in water. Set aside for at least an hour. In the meantime prep everything.

Boil the veggies. Place them in a big ass pot (8 quart is ideal), and cover them in cold water. Cover the pot and bring to a boil. Once boiling, lower heat to a simmer (so you don’t overcook the veggies), for about 15 minutes. Potatoes should be fork tender. Drain and set aside.

Next, puree the onion, ginger and garlic. It shouldn’t be completely smooth, some texture is good. No need to wash the processor bowl just yet, you’re going to puree the cashews in a bit.

Preheat another big pot over medium heat. Cook the puree in the peanut oil with a sprinkle of salt for about 15 to 20 minutes, until it’s nice and browned.

This is a good time to puree the cashews. Drain them and place them in the food processor along with 2 cups vegetable broth. Puree until smooth. This can take up to 5 minutes to get it as smooth as possible.

Back to the puree. Once it’s browned, add the coriander seed and the red pepper flakes and saute for about 3 minutes. Add curry powder, garam masala, several dashes fresh black pepper and salt and saute for another minute.

Add tamarind, tomato paste and vegetable broth and bring to a simmer. Now add the coconut milk and the cashew cream. Let cook uncovered for about 15 minutes, it should thicken a little and be really creamy.

In the meantime, saute the red onion in a little peanut oil in a separate pan with a pinch of salt for about 15 minutes, it should be browned and slightly caramelized. This adds a really nice sweetness and some added texture to the finished dish.

You’re pretty much done. You can shut the heat off then mix in the peas. Now fold in the boiled veggies, put the lid on the pot and let it heat through. Taste for salt and seasoning and serve garnished with cilantro if you like.

156 comments to Cashew Vegetable Korma

  • Sounds so yummy, Isa! And whoa, does this make a shit ton. What do you think of soaking the cashews in the vegetable broth, so you don’t have to drain ’em?


  • OH my great mushroom gravy!!! Woman, you just made my day!

  • kittee: I don’t soak in veg broth because I usually soak a lot of cashews at once for both sweet and savory things. I also like to drain the cashews, I’m not sure why exactly but they seem to come out smoother if they’re not blended with their soaking water. But sure if you hate draining just soak em in the broth. You’ll need to add a bit more moisture at some point because the cashews probably retain a cup of water or so when they’re soaked.

  • This seems quite similar to how I make creamy curries (although I cook the vegetables in the liquid and I don’t use tamarind in korm). Surely yummy!

  • j


  • dave laser

    AWESOME! I love when there are vegan creamy things without dairy. creamy is a food texture i want to eat more of, and this korma was executed superbly!

  • Over Indian takeout last night: “We really need to start _cooking_ Indian; no dairy issues and no $50 tab, either…”

    It’s like you read my mind…. 😀

  • I used to love vegetable korma! Yay!

  • jill

    i’m planning on making this for my birthday dinner 🙂

  • I use sunflower oil when I saute, I’m allergic to peanut. It provides an almost buttery texture to food. Thanks for the tip on using cashew & coconut instead of yogurt. I get really frustrated when I read a good recipe, and find out they use yogurt. Question, have you ever tried using soy yogurt in these dishes?

  • Oh my, and here I was worrying what I’m going to feed the army of veganism-is-silly people coming over next Sunday. Thank you so much!

    I have one question: how much coconut milk is in a tin? It comes in 150ml cartons where I am. How much is it in cups or ml?

  • This is perfect- just last night we were talking about how to veganize Korma! I had inclinations to add some plain vegan yogurt of sour cream to a nut cream base…. but the tamarind idea is way easier!
    btw, made your Magic Cookie Bars last night…. heaven in a plate!

  • So, this is on the stove right now and is just about ready to eat. I can’t stop stealing spoonfuls. This is literally. THE. BEST. INDIAN. VEGAN. RECIPE. EVER.

    Thank you, for your culinary genius.

  • Ai

    ew, nub of ginger–why do i hate that word?

  • Very nice photograph : ) As usual! I know what you mean about the long directions. Sometimes my simplest things have the most words attached to the recipe. But when each step only takes a few seconds, it actually becomes a very short recipe!

  • I do believe I will be making this very soon. Thanks, it looks wonderful.

  • The looks mouth-watering amazing! Now I know what I’m making this weekend!

  • Brett

    So…how well will this freeze, do you think?

  • […] “Butter” Tofu) » ETFC: Pistachio Breaded Tofu with Tangerine Sauce » The PPK: Cashew Vegetable Korma » All Aboard Vegan: South Indian Vegetable Curry » It Ain’t Meat, Babe: Biscuits and Gravy […]

  • This looks lovely. I like the idea of combining the tamarind flavor with the cashew sauce. Awhile back I made a ‘creamy’ Indian dish with a tomato base using the same cashew technique, and also using tofu in place of paneer. It was great. And just this past Friday I made sambar, which is vegan as is — a traditional South Indian lentil vegetable stew, flavored with tamarind. South India is really a treasure trove of traditional vegan recipes.

  • I think it’d freeze just fine!

  • Christopher

    What is the “see note” about the tamarind extract? I’m making this over the weekend and I’m having a hard time finding tamarind extract in my white bread neighborhood. Is there an alternative? Is the recipe ruined if I can’t include it?

  • Melanie


    Christopher- in the text at the beginning, as below:
    ‘Notes: Tamarind concentrate is available in Indian markets or at Whole Foods kinda stores. If you don’t have it/can’t find it/don’t care, then just use lime for some tartness. I’d try juice from 2 and go from there.’

  • Christopher

    Thanks, Melanie – I don’t know why my eyes glazed over that part of the intro. Gah!

  • Keep the indian recipes coming! I love cooking a wholesome curry! And by the way your new site is lookin’ supa good, and quickly turning into one of the first places I peruse while answering the “whats for dindin tonight?” question.

  • Hooray! Vegetable Korma is my favorite and I’ve been looking for a good vegan version. Thank you, can’t wait to try it!

  • Made this last night and it’s delicious! One change I made though was that, instead of boiling all the vegetables and potatoes, I oven-roasted the carrots and cauliflower instead (well, broccoli as that was my wife’s request). Slice the vegetables up as the recipe describes but drizzle with a little olive oil on a roasting pan and cook about 30 minutes (or until vegetables start to brown at edges) at 400F.

  • Made this (halved) last night and it’s AAAAHHHHHMAZING!!! So creamy and comforting!

  • […] decided to make Cashew Vegetable Korma for my dad’s birthday.  He’s a fan of chicken korma, and the rest of the family was […]

  • Can peanuts be used instead of cashews? I eat mostly local fodder and love using peanuts.

  • RisaHorn

    Thanksgiving Korma Blows the corwded Potluck’s Socks Off- headline for tomorrow’s paper

  • Kris

    WOW….there were so many different layers of flavors to this dish. I thoroughly enjoyed it, and can’t wait to eat the other 15 servings.

  • Ian

    Just made and ate this (well, as much as I could) tonite. Half batch and still a ton left.

    It tastes perfect. THANK YOU AGAIN, ISA!!!

  • Made this last night for a potluck. It was so good, well worth the time to cook. I love showing my friends how tasty vegan fare can be. It took me 1.5 hours from start to finish. I got a little confused because in the ingredients list it said red pepper flakes under the puree, and then in the instructions the red pepper flakes weren’t pureed but were added at end of sauteing with coriander. I had accidentally pureed them and sauteed more, oops. My puree also didn’t brown very well. It seemed to have too much liquid. It still turned out great though. I am not an official vegan chef. Aw yea.

  • […] I also made a batch of Isa’s cashew vegetable korma- despite reading how much this recipe makes and then deciding to halve it, I was still surprised by […]

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  • Amy

    Making this for Christmas dinner….

  • D'Anna

    ok. So I took one look at this recipe and thought “HELLO CROCKPOT!!!”. It is in the pot now and smells so good! I cannot wait to serve this for dinner tonight to my peeps. Thanks for such a wonderful recipe. xoxo

  • Neil Plumbley

    I just made this, and it was really good. Nice texture to it. But… I didn’t read that it serves 16, and made a full batch… I’m going to be eating curry for a week! At least it’s good curry.

  • MD

    This recipe is excellent. It does make a ton, so unless you are serving an army you might want to half it. An absolutely delicious curry in every way. Takes some time to assemble, but it’s totally worth it. A+!

  • Mark

    Made this for a whole bunch of people yesterday as a New Year/my birthday thing. It was amazing, and went down well with everyone. And there’s plenty left for dinner tonight!

  • I just made this, and it was great! The ONLY problem was that I read the instructions wrong and put 2 t of red pepper flakes in with the puree, AND 2 additional t of red pepper flakes in the sauce as well. Put it this way – my husband called it “Thai hot!” Can’t wait to try it at regular strength. It made 10.4 pounds of food! I did try using the “light” coconut milk, and it lacked something, so I un-veganized it with 4T of butter. YUMMY. My daughter and I will look forward to having it over and over!

  • V

    This was delicious! It was a little time-consuming, so I’m wondering about your thoughts of putting all of this in a slow cooker at once (after soaking the cashews). What do you think?

    • To be honest, I’ve never used a slow cooker in my life! I cook everything separately because it tastes best and cooks correctly that way. For instance, the onions added at the end add a sweetness that they wouldn’t if they were boiled with the other veggies. But I would think if you slow cooked everything except for the cashew creme and coconut milk, then added those last, you might do ok. Cauliflower would probably fall apart though, so maybe choose a sturdier veggie.

  • Cierra

    This was amazing. I’ve made lots of curries and other types of Indian food before, but this is the only one I’ve made that tastes like it could have come out of a restaurant. SOOOOOOOOOOO good, thanks Isa.

  • Ninab

    Im allergic to coconut 🙁 And, of course I love it!!! Its a problem with Indian/thai food, and also using the water and oil is out!
    It is very difficult since it is all over vegan food!!!
    Any suggestions Isa?????

  • Ninab

    Thanks! I will give it a try!!
    Made the white bean kale and quinoa soup tonight…YUM!!
    And, 2 choc/pb pillows left, what to do….
    You are keeping me very busy… Thanks!!

  • Touve

    I made this last night for a Bollywood party and it turned out great! Thanks for the awesome recipe!..:)

  • Amy

    Served this for a birthday dinner tonight and it was a hit. Thank you! I get so nervous cooking for a crowd of non-vegans. Having a dish that I knew would be a sure winner and large enough for nine eased my mind. I roasted the cauliflower and added some sauted mushrooms which turned out nicely. We had your chocolate cupcakes for dessert and everyone was glad I’d doubled the recipe.

  • Made this for dinner tonight- OMG, yummy! I have it in front of me right now (hubby decided to take a nap when he got home from work so I’m on the couch with my dinner and my laptop). It has just a little bit of heat to it, just right unless you really want spicy- in which case you could easily add a diced jalapeño with the onions, garlic and ginger. I heated up some Trader Joe’s garlic na’an and I didn’t mix the veggies in with the sauce. Hubby wanted to keep them separate so he could try the sauce with other things (like chicken, bleh- since I’ve been pregnant I can’t stand eating meat, hence searching the ‘net for veggie meals and coming across your site). So I poured the sauce over the cauliflower, carrots and potatoes on my plate and have the peas separate from that. All good, very yummy!

  • Christine

    Is this the korma served on the Holistic Holiday at Sea Cruise this year?

  • justine

    i made this last week, and i need to say-this was the most amazing thing that has ever been produced in my kitchen! thank you for posting it!

  • Trista

    Made this tonight and served over rice, added some broccoli and took advice of another to roast veggies, sooooo satisfying. I halved the recipe and added only 1/2 tsp of red pepper flakes, b/c my son is only 16months, so had to be careful with too much heat. He cleaned his plate, I could not believe his unsophisticated palate loved something with such depth and intricacy. Try it you will love it!

  • nicole

    wow! so amazing! everything about this works. i simmered my veggie in the ginger-spice mixture instead of boiling them off. worked perfectly and tastes spectacular. kudos, isa!

  • I made a half batch tonight with a friend and it blew us away. After double helpings, we still both ended up with leftovers to last two or three lunches! My office-mates will be jealous.

  • Dana from Missouri

    I have been making this pretty regularly (once every 6 weeks or so). My meat-eating husband requests this and doesn’t mind in the least that it is vegan. Thanks so much!

  • Debbie from Ohio

    Red pepper flakes as in what some Italian restaurants put on their tables in a shaker? I tried an Indian dish a while back and used chili powder for chili instead of red chile powder like paprika. It was bad needless to say. Tx!

  • Debbie

    Hi again. 1 can as in a small can ( 8oz) or a regular can (15oz)? Sorry to bug. Thanks for responding. I think I have everything I need to make this tonight.

  • Debbie from Ohio

    Wow! Wow! and Wow! This was amazing! Thanks Isa.

  • Kim, Expat in Berlin

    I have a friend that has been raving about your “Appetite For Reduction” cookbook, so I thought I’d come to your site and see what you were all about. I’m not vegetarian or vegan, but I am always trying to reduce the amount of meat and increase my veggie intake. I have always thought that Indian food was WAY beyond my abilities and I would never be able to find the right ingredients (or I’d spend hours in Berlin looking for them). How wrong I was! This recipe is super easy and GOSH DARN delicious! Bless you Isa. You have made my husband and I VERY happy. This will go into our ‘regular’ rotation. I’m ordering “AFR” from Amazon today! I may find my inner chef yet! 🙂 You’re an amazing woman!

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  • Hilz

    My best friend and I made this last night & decided it was one of the best things we’ve ever made together!! We decided to steam the veggies instead of boiling them to retain some nutrition and crispness- we then added them to the sauce right before serving. We used carrots, sugar snaps, broccoli, and zucchini. I woke up this morning feeling awesome! Thanks for such a fabulous vegan recipe <3

  • dragonssister

    This recipe is kind of a labor of love, it took me about an hour and a half. I did halve the recipe upon reading the reviews. I still had plenty of food, enough to freeze half the batch, put the other half in the fridge, and serve myself lunch. It’s actually sitting in front of me right now, lol. I left out the cauliflower because my boyfriend doesn’t like that vegetable and I slightly overcooked the potatoes (I folded them in carefully) but the curry didn’t suffer for it. It’s freaking delicious.

  • Victoria

    I have had this recipe bookmarked for weeks! I got to make it today and it is wonderful! I couldn’t really get the puree to brown. I added a can of chick peas and some nutritional yeast to the recipe. Served it with a lime/cilantro brown rice and some naan. YUM! Thanks.

  • I’ve made this in a half batch a couple times now and am finally getting around to commenting on it. The sauce is absolutely delicious. I used light coconut milk, but doubled the amount (a full can for a half recipe.) I add more cumin than just the garam masala. I really recommend, if you have one, taking the coriander seeds and cumin seeds and using a spice grinder.
    I really do think it tastes a lot better to roast/bake/steam/sautee the veggies with some salt and spices instead of boiling. I recognize if you’re making a full batch and you DON’T have multiple ovens, this is probably impractical. Veggies I used this last time: carrots, sweet potato, beets, green beans, red pepper, cauliflower. I baked the carrot, sweet potato and beet and then sauteed the beans and red pepper, roasted the cauliflower. It’s also a lot healthier without all that potato starch, and I think sweeter and more delicious. (The beet did turn the korma a ridiculous almost pink color though, particularly after a couple days.)

  • Masago

    THIS IS THE BEST CURRY EVER! I have tried so many different curry recipes and none have ever felt like The Real Deal until this. This is spectacular! It is so rich, creamy, hearty, fragrant, on and on. I served it with homemade peach mango chutney, naan bread, and cucumber raita. We used broccoli, carrots, potatoes, and cauliflower from our garden and the homegrown taste made it that much better. My man and I were in ecstasy! Thank you thank you!

  • Michelle

    SO FREAKING DELICIOUS!!!!!!!!!!!!! Thank you!!!!!

  • don

    Wow…so yum-o-licious! This was my project for a cold Midwest Sunday. I made my own Tamarind paste, Samosas and this wonderful dish. This is absolutely wonderful. It makes a ton so I think I’ll cut this recipe in half the next time. Thanks for sharing. This was marked as my new favorite recipe!

  • Laura

    This looks so good! My boyfriend is allergic to peanuts — what kind of oil would you suggest I use in place of the peanut oil?

  • Fiona

    I made this dish for the first time last weekend for 10 non-vegans. No pressure! It turned out to be amazing!! Everyone loved it. It was delicious, some people took extra containers of it home! In fact everything that I have made from this blog is so delicious. Thank you!!!!

  • Lorin

    Each recipe I’ve made from this site has been delicious and unique but the Cashew Korma was truly amazing. I made a half batch for take-to-work lunches but will definitely cook this again when I want to impress guests 🙂

  • Stephen Lukas

    Made this as part of my first vegan Christmas dinner, 2011. Amazing. Worth the time and effort. So enjoyed this – and saving the life of one precious turkey. Thanks Isa.

  • Mafalda

    Hi Isa, as Stephen here I’ve just entered this delicious trip into vegan food. I have prepared this for New Years Eve dinner party along with other indian inspired recipes and have to thank you for your excellent sense for cooking and sharing! Wish to you an excellent year of new delicious insights!

  • Sommer

    Another lovely contribution to my belly via your tasty blog and by bf’s cooking skills! Solid recipe. Thank you!

  • We added raisins! So good! Thanks Isa 🙂

  • […] recipe is here: If you haven’t checked out The PPK yet or any of Isa’s cookbooks, this is the perfect […]

  • Victoria

    Made this for the third time. It really is fantastic. I eliminated the red onions and add a can of chickpeas. Thank you for this wonderful recipe.

  • Kate

    How large is the can of coconut milk? Here I can get 115g, 230g or 400g – but I’m not sure what size you use?

  • Victoria S

    Working my way through an enormous cauldron of this delicious curry. Making it second time around this time I soaked the cashew nuts overnight (they blended a lot more smoothly even with my rather rubbishy handheld stick blender) and made it with a can of reduced fat coconut milk.

    Absolutely delicious!! I am addicted to this stuff, and it’s inspired me to try cashew cream in other recipes.

  • Jessica G

    Every pot I own is dirty and my kitchen is filthy, but my tummy is very happy and nearly all of my left over dishes are full. I used lime juice in lieu of tamarind and my local grocery doesn’t carry garam masala (damn midwest!) so I doubled the curry powder. Also, since I halved the recipe and didn’t want to have left over canned coconut milk, I added the entire can and cut out an equal volume of stock. Very creamy and delicious. This is a keeper!

  • Vegan Vampire

    Tamarind Substitutes:

    Worcestershire sauce
    Worcestershire sauce gets its tangy flavor from tamarind so this condiment makes a natural substitute for tamarind paste. Look for a brand of Worcestershire sauce that lists real tamarind in the ingredients; some low-quality brands might skimp on this flavoring. Each 1 tbsp. of Worcestershire sauce replaces 1 tbsp. of tamarind concentrate.

    Citrus Juice
    The sour flavor of tamarind concentrate resembles the mouth-puckering taste of citrus fruits. Combine lemon or lime juice with brown sugar to replace 1/6 of the amount of tamarind concentrate called for in your recipe. For instance, use 2 tbsp. of lemon juice with 1 tbsp. of brown sugar to replace 1 tsp. of tamarind concentrate. Adjust the amount of sugar based on your personal preference for sweetness in the dish.

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  • This was wonderful. Is the red pepper flakes in the cashews and the puree a mistake? It was pretty darn hot, but my 2 year old still ate it!

  • I made this last night. Big hit! I served it over couscous.
    By the way, Laura, I thought 2 teaspoons of red pepper flakes would be too spicy for me, so I put in slightly less than 1 teaspoon. Just the right amount of kick!

  • Rachel

    How long do you soak the cashews?

  • i don’t know if i already commented on this… but i made this AND IT WAS AMAZING. my mind was blown. i never knew i could make something like this at home. <3 <3

  • Susan

    This recipe is fab. I’ve made it a couple of times. I’ve used some sweet potatoes in place of the Yukon gold potatoes. It worked beautifully. I had veggie korma at a couple of Indian restaurants and found this exile to be on par with one and better than the second restaurant. Most excellent!

  • Karen

    Made this last night… Was deeelish!
    IsaChandra do u have the nutritional breakdown for this and other recipes? Just curious to know calorie count… Thanks for the great recipe!

  • linda

    Hi Isa, is the 2 teaspoons of red chili flakes mentioned in the puree section and the 2 teaspoons in the everything else section (of the ingredients) a mistake or is there really 4 teaspoons red chili flakes in the dish? they’re not mentioned in the first puree step (just the onion, garlic, and ginger)…

    but anyway this sounds really yummy and i can’t wait to try it 😀 i just don’t wanna burn my mouth off! (and sorry if someone else already asked the same question)

  • I made this last night for seven people, all meat eaters except for me, and everyone loved it. It was a great meal for a dinner party because I could prepare it early in the day and simply reheat it and make the rice once the guests arrived. It was really wonderful. Thank you Isa!

  • Ellen

    My family frequents indian restaurants where ever the military sends us. Usually I look for hing in the ingredients for a recipe. I like a lot of flavor in my indian food. I’m a vegetarian and my family is not. This -by far- is the best indian cooking I have EVER done at home. I would be very happy to have it served to me in a restaurant. I have been looking for something to bring to potlucks that show vegetarian/vegan food isn’t just bland tofu. Thank you. You have answered my prayers with this recipe. I’m gonna knock their socks off! (btw the gingerbread apple pie is AWESOME!). You might have made this vegetarian a vegan! Thank you and I look forward to your new book!

  • Thomas

    Isa, I have been a huge fan for years, and your recipes are always my go-to recipes. I have learned (sometimes the hard way!) that if I just follow your directions, all will turn out. I just started experimenting with the cashew recipes, in preparation for my first cheesecake from Vegan Pie in the Sky. I made this and shared with a co-worker who is vegan and gluten-free, and used to run her own catering business. Her feedback? It was the best vegan dish she had ever eaten. Got it? Best. Vegan. Dish. Ever. Go Isa. You are the greatest!!
    PS, at a recent work pancake breakfast, I made the gluten free buckwheat pancakes. Similar feedback. Best pancakes ever.

  • Ellen

    So good I’ve made it about 3 times in a 3 months. It feeds a lot so I take 2 Jelly jars.. one I fill with rice, the other I fill with mixture and put them in a bag and give someone a surprise meal. A lot of people have never had vegan food and this is a great way to make an introduction. Thanks Isa!

  • I made this once and it was amazing.

  • Marz

    How big of a pot do you need to make this in in a full batch…ie once you have everything all mixed together including the veggies, is an 8qt dutch oven big enough? this sounds big.

  • Theresa

    Can’t wait to try this!! I’m hoping it’ll freeze well since its such a large batch.

  • Marz

    I made this the other day for a party. I roasted the veggies as someone else suggested, with some oil and curry powder, and used more potatos and some green beans and less cauliflour. Ended up having to add an additional baby size can of coconut milk because the sauce got so thick. It did take up a lot of dishes but ooooh boy was it good.

    It does make a ton, it nearly filled my 8qt dutch oven, and very filled the 6qt crock pot I put the cooked korma in for serving. I had about 13 people over, 2 were vegetarians none were vegan… and they pretty much devoured it, leaving only a small tupperware sized portion left for me. Most people had multiple servings. It was a little hot for some folks but I think that’s because I partly used hot curry powder. I just set out some yogurt for them to mix in if it was too hot.

    Excellent dish and I will be making it again.

  • Suz Parker

    This recipe flies out of the pot when I make it. Every time, it turns out fab.

  • I just made this and I want to eat it all.

  • Katie

    I made this tonight and it was so good! I cut the recipe in half because I didn’t think I needed that much food and it was still a ton of food! Fine by me… some yummy leftovers for the week. Definitely worth making over and over again!

  • This looks complicated but was very easy. The dish was amazing and very fancy – great for guests who typically don’t eat vegan.

  • Amanda

    Prior to going vegan, my husband and I used to like to spend Valentine’s day at our favorite Indian restaurant gorging on giant servings of korma. Korma is one of the few things I really miss from those pre-vegan days. But, Isa, thanks to you, I miss korma NO MORE! With your incomparable culinary efforts, you have ONCE AGAIN graced us with an incredible, perfect, soul-satiating recipe. I made this to share with the hubby this Valentine’s Day, and it was PERFECT. So, Isa, THANK YOU FROM THE BOTTOM OF MY HEART. Next year, I hope to complement it with naan – perhaps another Isa recipe?!

  • mommat

    Making this again tonight 🙂 and tomorrow its carefree curry burgers! Both are super yummy!

  • Dina

    Hi I made this today it was amazing! Thanks for an awesome step by step authentic recipe! You rock! I love Indian food and this was spot on!

  • Victoria

    I made this for a pot luck…as suggested…and it was a big hit!! Another guest brought buttered chicken & naan. At the end of the evening I found 2 guys standing around the nearly empty korma platter scooping out the sauce with naan. They said it was so good the sauce couldn’t go to waste.

  • Debby Smith

    Dear Isa, back in the good old days this would have been ideal for me and the hubby, just enough for a dinner + one days worth of left overs. Now it’s only me. Would this recipe still worked divided in half?

  • Karen

    Okay, I have just discovered Indian Food. CRAZY, I know. THIS, I have to make. It sounds delcious!!

  • It sounds wonderful. I just had some veggie korma for lunch and was upset when I looked at the ingredients, after I ate it (duhhhh) that it had dairy. I’m glad to have found this recitation for a vegan version and can’t wait to try it. BTW, you can find my food blog at Shitarayn! at

  • Roz Cumming

    ok.. made this for a pot luck at work like 2 months ago… it was all gone… nothing but an empty crock pot! I am STILL getting requests for the recipe… from meat eaters! Also i have been accepted into the group of indian girls at work when it comes to food… lol…. Thanks

  • […] kauem aega, kuid tulemus on kindlasti seda väärt! Algne retsept pärineb vegan toidublogist Post Punk Kitchen, kuid siin on see muudetud […]

  • Bailey

    I CANNOT BELIEVE how long it took my to make this recipe. Not prep/cook time but I mean why didn’t I make it the second it was posted. SO good. SOOO good.

  • BH

    Wow. Deeeeelish. I roasted the veggies instead of boiling them and didn’t have tamarind or limes, but this was amazing. My picky eater 2 year old son had 2 bowls! I only made a half batch and still have enough to turn this into curry burgers tomorrow. Next time I will definitely make the army sized batch and freeze half. Can’t wait to try your curry burger recipe tomorrow!

  • Jess

    I just made this and it was FABULOUS! Thank you so much. Aside from the spicy fumes wafting through my kitchen, this was a total success.

  • Dave

    Super fantastic dish! Whipped it up last nigh – ended up bringing most of it into work because it does make a huge pot. Never the less, its great. Oh, and I found out that they do make Conconut Milk that is half the fat as well if you like. Enjoy – this one rocks.

  • This is wonderful! Heads up on Freezing: cooked white potatoes often thaw with a strange grainy texture. I’d sub them for more veggies in order to freeze this dish. Otherwise it freezes great.

  • Al

    A nice substitute for tamarind puree is HP Sauce. It’s tangy, and has tamarind in it. It’s also great for dipping (thin it if you want with a little water) for samosas and pakoras!

  • Julie

    I would love to try this in a crock pot. I saw a few had tried it but no feedback on how it turned out. Anyone have any recommendations?

  • Erin Elizabeth

    Isa, this is truly divine! I will be feeding it to my boyfriend as his “welcome home” dinner after enduring months apart (we’re long distance). We both have extensive food allergies, but this recipe suits them all. Thank you for this soy free, gluten free, dairy free, corn free masterpiece!!!

  • Shirley

    HOLY CRAP!!! This is SSOOOOOO GOOD, I’m so happy I found it!! Just made it today for my son and daughter-in-law – who is pregnant and NOT EATING!!!! She loves vegetable korma and has been disappointed in the dish at the Indian restaurant we usually go to. I’m delivering it to them soon. It is DELICIOUS!!!! Thank You, Thank You! I could kiss you!
    FYI: I used the lime juice instead of tamarind and it worked very well!

  • Evelyn Crow

    Thank you, thank you, thank you! I will try to make this most delicious dish.

    With love – Evleyn

  • My friend made this for me the other day and I have to say it was the most fantastic dish I have had in a long time. I will be making it for a friend very soon as a welcome back present. Thank you for the fantastic recipe!

  • Melodi

    This is yummy yummy yummy. I did mess up and overcook the vegees so ya definitely have to be careful not to forget about em while making the rest of the recipe.

    What do you think about making up batches of the main part of the soup and freezing it, adding the vegetables later. Would this change the taste much?

    Thank you soooo much for your website and recipes. 🙂 Every recipe has been so easy and so so good.

  • […] I spent the afternoon (when I should have been working on a research paper) making a delicious korma from Appetite for Reduction (Jeez, I love that book). I checked PPK after the fact to see if the recipe was posted online. As it turns out, a much more complicated (and richer) looking recipe is available the PPK site. I’ll have to try that one next week…though the number of servings would need to be drastically cut (it serves SIXTEEN!!): Cashew-Vegetable Korma. […]

  • lizzy22

    This is amazing! But it is super spicy! I didn’t read the directions super carefully but I did read the ingredient list. It looks like two teaspoons of red pepper are called for in both the puree and the ‘everything else’ but I think we should only really use two teaspoons in the ‘everything else’. I am excited to make this again

  • […] Cashew Vegetable Korma – this is such a good recipe.  She is one of my favorite to get recipes from.  She is vegan but a total foodie and recipes are all delish!  This makes a ton!  I’m not kidding a ton!  We are taking it for lunch every day this week and will still have leftovers.  But it’s one of those things we just don’t get sick of.  Yum. […]

  • TzuZen

    I’ve made this multiple times and it never fails to win people over. As it makes a large quantity, I now have started making just the curry sauce. I’ll make enough veggies for the meal I’m making, then add the amount of sauce needed for that number of servings. Then I pack off the remainder of the sauce in the fridge and freezer for dinners in the weeks ahead. Fast Korma for din din!

  • Amazon has lots of tamarind products. I really love this stuff – it’s great for using in marinades for tofu. There’s no real substitute.

  • Roxy

    Just made this tonight and it is sooooo great! Definitely used every pot and pan but it’s not THAT much work. Just a few different things to do. I halved the recipe and still have enough for a small army so I’m looking forward to leftovers. Thanks so much for the recipe!

  • Susie

    Looks great! What book is this in? I have all of them, don’t want to print if I don’t have to. 🙂

  • MaKenzie

    I made this tonight–nearly 4 years to the date of your posting–and after discovering how delicious it was, all I could think of was, “what took me so long?!” I used limes, which I love–and cut back on the red pepper by about half because of the kids. Thanks, Isa!

  • TzuZen

    My coworkers polished off the batch. A real crowd pleaser. I served it with basmati that I added charnushka seeds to (just like one of the local indian restaurants).

    Surprised that 4 years later you’re still getting raves on this recipes? Good is good! Thanks a bunch!

  • lauren

    was really yummy i think i over cooked my potatoes a bit but it still tasted great. I would maybe add one more can of coconut milk because I love it!

  • Sara

    I’m so excited. Acquired all the ingredients and am making this for Christmas day for my husbands family. I’m finally ready to move into making Indian food which I love eating, but have rarely tried to prepare myself – a little fearful as this is the first time I’m making it, but I am a fairly competent cook so will try to suppress any concerns.

  • […] Cashew Vegetable Korma | Post Punk Kitchen | Vegan … – Cashew Vegetable Korma by IsaChandra. Serves 16. When I made this, I thought it was pretty easy. But now that I’m writing out the directions I’m like “Oy gevault…. […]

  • […] Cashew Vegetable Korma | Post Punk Kitchen | Vegan … – Cashew Vegetable Korma by IsaChandra. Serves 16. When I made this, I thought it was pretty easy. But now that I’m writing out the directions I’m like “Oy gevault…. […]

  • […] Cashew Vegetable Korma | Post Punk Kitchen | Vegan … – Cashew Vegetable Korma by IsaChandra. Serves 16. When I made this, I thought it was pretty easy. But now that I’m writing out the directions I’m like “Oy gevault…. […]

  • […] Cashew Vegetable Korma | Post Punk Kitchen | Vegan … – Cashew Vegetable Korma by IsaChandra. Serves 16. When I made this, I thought it was pretty easy. But now that I’m writing out the directions I’m like “Oy gevault…. […]

  • […] Cashew Vegetable Korma | Post Punk Kitchen | Vegan … – Cashew Vegetable Korma by IsaChandra. Serves 16. When I made this, I thought it was pretty easy. But now that I’m writing out the directions I’m like “Oy gevault…. […]

  • Lesley

    FANTASTIC curry!! Best I have ever made. Thank you Isa x

  • Karen

    Looove this recipe! Already made it 5 or 6 times and everybody – vegan or not – loves it! I think you somewhere mentioned it is for 16 persons, well I would say a maximum of 12. It is soooo easy and filling. Thanks for this fabulous idea!

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