Quick and Easy Vegan Korma 

Sometimes you just need a really good curry without spending half the day in the kitchen, and this is one of those recipes.

This is my husband’s Quick & Easy Vegan Korma, and it has become one of our favourite comforting meals. 🌱

Creamy, gently spiced and packed with flavour, this is a lovely curry for those nights when you want something warming and satisfying without making things overly complicated.

It's also a great recipe for showing that vegan food doesn't have to be complicated or full of fancy ingredients. A few simple ingredients, some lovely spices and a little bit of time can create a delicious meal that everyone can enjoy.

We love serving ours with rice and warm flatbreads, perfect for scooping up all that lovely korma sauce. 

And, of course, there's always the question of how spicy you like your curry. 🌶️

This one is on the milder, creamy side, making it perfect if you're not a fan of fiery curries — although you can always add a little extra chilli if you like yours with more of a kick! From our kitchen to yours. This recipe is one of those easy, comforting meals that you'll find yourself coming back to.

It's quick enough for a weekday dinner, tasty enough for a weekend treat and makes a wonderful meal when you're craving a proper curry night.

 So grab your favourite curry bowl, get the rice cooking and let my husband do the cooking for a change! 

Easy. Creamy. Vegan. Delicious.

Another little favourite from Our Little Vegan Kitchen & Garden.

Quick and Easy Vegan Korma Recipe.

Total Time: 40 minutes                       Serving Size: Serves 4

Ingredients:

• 2 tbsp vegetable oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp ground turmeric

• 1 tsp garam masala

• 1 tsp ground cinnamon

• 400 ml coconut milk

• 400 g canned chickpeas, drained and rinsed

• 200 g mixed vegetables (e.g., carrots, peas, potatoes), chopped

• 100 g spinach leaves

• 50 g ground almonds

• 100 ml vegetable stock

• Salt and pepper to taste

• Fresh coriander for garnish

The How to Bit

1. Heat the Oil (2 minutes):

   • In a large pan, heat the vegetable oil over medium heat.

2. Cook the Aromatics (7 minutes):

   • Add the chopped onion and sauté until translucent (about 5 minutes).

   • Add the minced garlic and grated ginger, and cook for another 2 minutes.

3. Add the Spices (2 minutes):

   • Stir in the ground cumin, ground coriander, ground turmeric, garam masala, and ground cinnamon.

   • Cook for 1-2 minutes until the spices are fragrant.

4. Add the Coconut Milk and Stock (2 minutes):

   • Pour in the coconut milk and vegetable stock, stirring well to combine.

5. Add the Vegetables and Chickpeas (20 minutes):

   • Add the chopped mixed vegetables and chickpeas to the pan.

   • Bring the mixture to a simmer and cook for about 15-20 minutes, or until the vegetables are tender.

6. Add Ground Almonds and Spinach (5 minutes):

   • Stir in the ground almonds to thicken the sauce.

   • Add the spinach leaves and cook until wilted (about 2-3 minutes).

7. Season and Serve (2 minutes):

   • Season with salt and pepper to taste.

   • Garnish with fresh coriander leaves.

Serving Suggestion:

• Serve hot with basmati rice or naan bread.

Enjoy your delicious and easy-to-make vegan korma!