Go Back

Best Vegetable Korma (vegan, gluten-free)

Ilove how bold, warming, and flavorful Indian food is. This vegetable korma is truly the best homemade korma that is vegan and gluten-free. It’s packed with flavor and filled with veggies. The sauce is nice and creamy thanks to the coconut milk.
Print Recipe

Ingredients

  • 1/2 yellow onion, roughly chopped
  • 5 big cloves garlic
  • 1/2 inch ginger
  • 2 (14 oz) cans diced tomatoes
  • fresh cracked black pepper (like 10 twists)
  • 1 tbsp olive or avocado oil (or any oil you like)
  • 1 tsp ground turmeric
  • 2 tsp garam masala
  • 1/2 tsp cardamom
  • 1/4 tsp cinnamon
  • 1/2 tsp paprika
  • 2 tsp coriander
  • 1/4 tsp cayenne pepper
  • 2 bay leaves
  • 1/2-1 tsp salt
  • 1 small head cauliflower, chopped into florets
  • 2 big carrots, diced
  • 1 medium golden potato, diced (or any kind of potato)
  • 1 can chickpeas, drained and rinsed
  • 1 cup canned coconut milk
  • 1 tbsp lemon juice

Instructions

  • In a high speed blender, add the onion, garlic, ginger, canned tomatoes, and cracked pepper. Blend on high for one minute, or until smooth.
  • In in a large pot, heat oil over medium high heat. Add the bay leaves and cook for 30 seconds. Add the spices: turmeric, garam masala, cardamom, cinnamon, paprika, coriander, cayenne, and salt. Saute and cook for 30-60 seconds or until fragrant, careful not to burn the spices. Add the blended mixture to the pot and turn heat down to medium. Cook, while stirring frequently, for 7-8 minutes so the onions and tomatoes can get cooked through.
  • Once the mixture thickens a little and smells fragrant (roasted) and not “raw” anymore, add the veggies and chickpeas. Stir and add the coconut milk. Stir until well combined. Cover and simmer for 15-20 minutes until vegetables are cooked through.
  • Add lemon juice and stir to combine. Taste and adjust flavors by adding more salt, pepper, and/or coconut milk. Serve with rice, hot naan, or flatbread. Enjoy!