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Hands holding up a green bowl filled with vegan korma showing potato, aubergine, fresh coriander and sauce. The background shows a leopard print dress
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Creamy Vegan Korma In Under 45 Minutes

This recipe is a delicious, fragrant vegan korma that is completely fuss-free. Plus you can have it ready in under 45 minutes! We've even included variations and handy tips in the notes section below.
Course Dinner
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 378kcal
Author Jess & Dan

Ingredients

  • 1 tablespoon Oil
  • 1 onion - peeled and finely chopped
  • 4 cloves garlic - peeled and finely chopped
  • 1 inch ginger - peeled and finely chopped
  • 1 teaspoon cumin powder
  • 1 teaspoon turmeric powder
  • 3 teaspoon garam masala
  • ½ teaspoon coriander powder
  • Pinch cinnamon
  • Pinch chilli powder
  • 400 g aubergine - chopped into chunks
  • 350 g potatoes - peeled (optional) and chopped into cubes
  • 250 ml water
  • 400 ml coconut milk
  • 1 cup peas
  • 1 teaspoon salt
Metric - US Customary

Instructions

  • Pop a splash of oil in a large saute pan and fry off the onion over a medium heat for 10 minutes. Keep it moving so that it doesn’t burn!
    1 tablespoon Oil, 1 onion
  • Add the garlic and ginger and give it all a good stir
    4 cloves garlic, 1 inch ginger
  • Next sprinkle in all of the spices and continue stirring.
    1 teaspoon cumin powder, 1 teaspoon turmeric powder, 3 teaspoon garam masala, ½ teaspoon coriander powder, Pinch cinnamon, Pinch chilli powder
  • Add the potato and the aubergine and mix well.
    400 g aubergine, 350 g potatoes
  • Pour in the coconut milk and water, stir and bring up to a gentle simmer.
    250 ml water, 400 ml coconut milk
  • Simmer for 20 minutes in order to cook the potato and the aubergine thoroughly.
  • Add 1 teaspoon of salt and the peas. Ensure the peas are hot by simmering for another few minutes.
    1 cup peas, 1 teaspoon salt
  • Serve with roti, raita and rice.

Notes

  • Make sure to fry off the onion for 10 minutes to create a great base for the curry. If you skip this step, the results won’t be as good, but it’s up to you.
  • If you want a thicker sauce, add 3 tablespoons of almond flour mixed with 6 tablespoons of water after simmering.
  • This curry freezes well for up to 3 months. Just make sure to defrost and reheat thoroughly in the microwave before eating.
  • Use light coconut milk for a calorifcally lighter meal.
  • You could try switching the potato and aubergine for tofu and mushrooms. If doing so, you can reduce the simmer time by 10 minutes.

Nutrition

Calories: 378kcal | Carbohydrates: 34g | Protein: 8g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 609mg | Potassium: 990mg | Fiber: 8g | Sugar: 8g | Vitamin A: 309IU | Vitamin C: 38mg | Calcium: 68mg | Iron: 5mg