Indian · easy · 40 min · serves 4
How to make korma vegan
Short answer
Replace cream, yogurt, ghee, chicken with cashew cream, soy yogurt, cauliflower, tofu or chickpeas. The method is unchanged and takes about 40 minutes for 4 servings.
What makes the classic version non-vegan
- Cream
- Yogurt
- Ghee
- Chicken
Swap table
| Instead of | Use | Note |
|---|---|---|
| Cream | Cashew cream | Traditional korma already uses nuts |
| Yogurt | Soy yogurt | Adds tang |
| Chicken | Cauliflower, tofu or chickpeas | Roast first |
Method
- 1Blend soaked cashews with a little water into a smooth cream.
- 2Fry onion in vegan ghee until soft and pale gold — do not brown.
- 3Add ginger, garlic, cardamom, cinnamon and ground coriander.
- 4Stir in cashew cream, soy yogurt and roasted vegetables.
- 5Simmer gently 10 minutes and finish with rose water or kewra.
The one thing people get wrong
Korma should be pale — browning the onions turns it into a different curry.
Frequently asked questions
- Can korma be made vegan?
- Yes. Replace cream, yogurt, ghee, chicken with cashew cream, soy yogurt, cauliflower, tofu or chickpeas. The method stays essentially the same and takes about 40 minutes.
- What is the hardest part of veganizing korma?
- Korma should be pale — browning the onions turns it into a different curry.
- How long does vegan korma take?
- About 40 minutes for 4 servings — a easy recipe.
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