Easy Vegan Korma Curry

Easy Vegan Korma Curry, If you like Indian curry, you'll want to make this healthy weeknight dinner! Vegetables, potatoes and chickpeas in a spicy, creamy korma curry sauce. Gluten-Free.


  • 2 tablespoon coconut oil (or other oil)
  • 1/2 large onion, diced
  • 2 teaspoons fresh grated ginger
  • 3 garlic cloves, minced
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 2 tablespoon curry powder
  • 1/2 teaspoon salt
  • 2 medium yukon potatoes, cubed
  • 3 carrots, diced
  • 2 cups chopped cauliflower
  • 1 cup green beans, trimmed and halved if long
  • 1 cup frozen peas
  • 1 15 ounce can garbanzo beans, rinsed and drained
  • 1 jalapeno, diced and seeded
  • 1/2 cup ground cashews (see notes)
  • 1 cup canned coconut milk (light is OK)
  • 1/2 cup tomato sauce
  • 1/2 cup chopped cilantro, plus more for garnish


  1. Heat the coconut oil in a dutch oven or large skillet pan over medium heat. Add the onion and cook until translucent, about 5 minutes. Add fresh grated ginger and garlic and cook an additional 1 minute, taking care not to burn the garlic.
  2. Add the jalapeƱo, curry powder, paprika, chili powder, salt and turmeric. Stir and cook for 2-3 minutes until spices are fragrant. By now, your whole house should be smelling like an Indian restaurant...
  3. Get full recipe==>>delishknowledge.com