This tasty vegan korma curry is one of those curry house staples that everyone knows and loves. Sadly, the versions you get served in all but the best curry houses is a pale imitation of what the dish should truly be. Some unscrupulous curry house owners even skimp so much that the dishes are actually dangerous to their customer’s health. In one particular case the owner substituted a cheaper “almond mix” which contained peanuts. This action tragically resulted in the customer dying.
This recipe as you would expect doesn’t skimp in any way on the ingredients. I prefer to cook to a taste not a price. In any case vegan food is significantly cheaper in the protein department so there’s no need to skimp on the rest.
I only use pure ground almonds or almond flour, vegan cream and top quality coconut milk. The result is a richness in this dish that you will rarely find in a curry house. I also prefer to add in a little palm sugar, which has a better nutritional and flavour profile than brown sugar. I particularly like the Plant Pioneers vegan chicken pieces for this dish. If you’re not keen on that, just use some firm tofu – it’s even cheaper.
There are a wide range of vegetables that you can use in this dish. Here I suggest baby potatoes, carrots, courgettes & peppers. There are others you can use – such as aubergines, baby sweet corn, or king oyster mushrooms which are alternatives.
As with all my recipes, I encourage you not to be a slave to the recipe. I urge you to adjust, amend, or alter it to fit your tastes. But as written here, this vegan korma curry really is a knockout dish for curry lovers. This is especially true if they don’t like it too hot.
And lastly, this dish should be served with brown long grain basmati rice – take note Atul!
Click here for detailed nutrition information: Korma Curry info on V-Nut
Philip Andrews
Vegan Korma Curry
Equipment
- Mediterranean casserole or large cooking pot
Ingredients
- 30-50 g ginger
- 30-50 g garlic
- 2 medium onions
- 3 sticks of celery
- 6-8 flat tbsps. of Sainsbury’s korma curry powder
- 1 teasp garlic powder optional but helps thicken the sauce
- 1 teasp onion powder optional but helps thicken the sauce
- 8 flat tbsps. of ground almonds
- 2 flat tbsps. of palm sugar
- 200 ml of vegan cream – Flora vegan double cream works well or poss Elmlea double cream
- 800 ml 2 cans of coconut milk
- 50 g raisins
- 1 ripe banana optional
- 1 tbsp of soy sauce
- 2 veg stock cubes use one veggie & one umami if you have them.
- 300 g of waxy baby potatoes
- 250 g carrots roughly chopped
- 2 medium peppers
- 1 courgette
- 325 g 2/3 pack of firm tofu
- 1 pack of Plant Pioneers “chicken” pieces
- 2 king oyster mushrooms optional.
- 30 g fresh coriander chopped medium fine.
Instructions
- Chop baby potatoes in half or 1/4s and roughly chop the carrots & sauté (10-12 mins) in Actifry or pan
- Chop peppers into 2cm chunks along with courgettes – Actifry for 10-12 mins
- Finely chop the ginger and medium dice the onions – sauté in coconut oil.
- As the become translucent, add in the celery and crushed or chopped garlic
- As the onions begin to brown, add in the curry powder to taste (6-8 tbsps.) and fry off a little
- Add in the coconut milk, ground almonds, crumbled veg stock cubes, palm sugar, vegan cream, raisins, soy sauce and banana if using.
- Mix in the coconut milk so you have a nice thick sauce for the veg to be added to.
- Cube tofu into 2cm approx. pieces and sauté in Actifry. Add to the pan
- Cook “chicken” for 12-14 minutes in Actifry – add a little water and a little oil (with king oyster mushrooms if using). Add to pan
- Gently simmer the sauce whilst the veg are finishing off – then add all veg to the pan.
- Add in the pan fried mushrooms
- Simmer on a very low heat (or in oven on 125°C) until potatoes & carrots are done.
- around this time add in some extra water from the kettle to get enough sauce and of the correct thickness - not too thin, but not too thick.
- 5 minutes before the veg are cooked, add in the chopped coriander.
- Serve with brown basmati rice or cous cous.
