Easy Vegan Creamy Korma Recipe

Traditionally made with dairy cream/yoghurt and butter. The combination of cashew nuts and coconut milk in this recipe mimics that rich, creamy taste and consistency. Use whichever combination of vegetables you prefer; I personally love the combination in this recipe!

It’s a little bit naughty, and incredibly moorish… 


(Serves 2-3)


  • 1 Large Sweet Potato
  • 1 Aubergine (Eggplant)
  • 1 Bell Pepper
  • Handful of Peas


  • 1 Large White Onion (chopped)
  • 1 Cup Raw Cashew Nuts
  • ½ Cup Ground Almonds
  • 1 Cube Fresh Ginger (minced)
  • 4/5 Garlic Cloves (minced)
  • 1 Tsp Ground Tumeric
  • 1 Tsp Ground Coriander
  • 1 Tbsp Mild Curry Powder
  • 1 Tbsp Sugar
  • ½ Tsp Salt
  • 1 Can of Full Fat Coconut Milk


  • Fresh Coriander
  • Dried Apricots
  • Desiccated Coconut


  • Pre-heat oven to 190 degrees. Chop the Aubergine and Sweet Potato into cubes, and put in to an oven dish with a little water or coconut oil. Roast in the oven for around 30 minutes (until soft), turning regularly.
  • Meanwhile, heat 1 Tbsp of the coconut milk in a large pan, and then add the cashews, ground almonds, onion, minced garlic/ginger, tumeric, coriander curry powder, sugar and salt. Fry on medium heat for around 10 minutes, until the cashews have browned slightly and the onions are soft, gradually adding more coconut milk as you go.
  • When all the coconut milk has been added, let simmer for around 10 minutes.
  • Turn off the heat, and then either blend using a hand blender or pour the mixture into an actual blender until the consistency is mostly smooth (or however smooth you want it!).
  • Turn the heat back on to medium, and then add the peppers and peas. Cook for 15 minutes to allow the peppers to become soft.
  • When the Aubergine and Sweet Potato are thoroughly cooked through in the oven, add them to the rest of the Korma, and simmer for a further 5 minutes to let them soak up the flavours.
  • Dish up, and serve with fresh coriander, desiccated coconut and chopped dried apricots sprinkled on top.
  • Serve with rice or/and bread (Roti/Paratha/Chapatti) – my favourite is with a Garlic Paratha/Nan. Heavenly combination!

Click here to watch the Youtube video for this recipe.

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