Cashew Vegetable Korma

Cashew Vegetable Korma

This is a rich, warming, vegan dish bathed in a sauce based on cashews and coconut milk.  Korma is one of my favorite winter foods, and there are dozens of variations on the sauce base–some use yogurt or cream, for instance.  This is a dairy-free version that works well with any type of vegetables you like.  For this I used a mix of cauliflower, mushrooms, carrots, green beans, and onion, but one of my favorite variations is eggplant korma.  Use whatever looks good, just cut the vegetables so they will cook at roughly the same speed.

For the sauce I used some organic roasted, salted cashews from SunRidge Farms, which are roasted with no added oils.  I also scattered a few on top, for textural contrast. For the curry powder, use your favorite brand and adjust the amounts according to your preferred spice levels.

Cashew Vegetable Korma

Cashew Vegetable Korma

Seasonal and Savory
Prep Time 20 minutes
Cook Time 35 minutes
Course Main Course
Servings 6


  • 1 cup roasted, salted cashews, plus additional for garnish
  • 1 can coconut milk (14 or 15 ounces–shake the can well before opening)
  • 2 cloves garlic, peeled
  • 2 teaspoons ginger paste
  • 1 fresh jalapeno, seeded and stemmed
  • 1 to 2 tablespoons curry powder (I like Penzy's Maharaja blend)
  • 1 teaspoon ground turmeric
  • 1 tablespoon olive oil
  • 1 small, white onion, peeled and sliced
  • Several cups of vegetables of your choice (I used one small cauliflower, 8 ounces sliced mushrooms, two medium carrots, and two cups of green beans)
  • water, as needed
  • salt, to taste


  • In a small mixing bowl, stir the cup of cashews into the coconut milk and let them soak for an hour.
  • Pour the coconut milk and cashews into a blender. Add the garlic, ginger, jalapeno, curry powder, and turmeric. Blend until the mixture is smooth.
  • In a large pot with a lid, heat the olive oil over medium-high heat. Add the sliced onion and cook until it is soft, but not browned. Add the remaining vegetables to the pot and pour the coconut milk mixture over the top. Add two cups of water and about a half teaspoon of salt.
  • Cover the pot, and bring to a low boil. Reduce heat to medium and let it simmer for 15-20 minutes, stirring occasionally to be sure the sauce doesn't burn. Add more water if the sauce is too thick. When the vegetables are tender, taste and adjust seasonings as needed. Serve the korma hot, sprinkled with some additional cashews.

If you are making dinner for a mixed carnivore and vegan crowd, korma will make everyone happy.

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