Vegan Coconut-Cashew Korma

Type of meal: Main Meal

I have discovered that somehow we have ended up with 3 bottles of garam masala and 2 of turmeric in the cupboard, so I’ve been looking for recipes that I can use them in. We always enjoy a good Indian dish, and this one uses both garam masala and turmeric so I thought I’d give it a whirl.

It is quite simple to make really. The original recipe had asafetida and curry leaves in it, but I couldn’t find them at any of my local shops so I put in curry powder instead. Overall I found the flavour very mild, it certainly isn’t a hot curry, so most people will enjoy it, regardless of heat sensitivity.

The original recipe says it serves 4, but I found with a decent serve of rice or alternative it easily serves 8.

Vegan Coconut-Cashew Korma
Serves 8
Write a review
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
188 calories
14 g
0 g
15 g
4 g
10 g
157 g
28 g
6 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 188
Calories from Fat 122
% Daily Value *
Total Fat 15g
Saturated Fat 10g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
Sodium 28mg
Total Carbohydrates 14g
Dietary Fiber 2g
Sugars 6g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 carrot
  2. 1 onion
  3. 1 large zucchini
  4. 1 butternut pumpkin
  5. 1 green capsicum
  6. 1 tomato
  7. 1 cup sliced mushrooms
  8. 1/2 cup frozen green peas
  9. 1 can coconut milk
  10. 1/2 cup raw cashews
  11. 1/4 cup golden raisins
  12. 1/2 tsp cumin seeds
  13. 1 tbsp coriander powder
  14. 1/4 tsp turmeric
  15. 1/2 tsp garam masala
  16. 4 tsp curry powder
  1. Chop all the veggies into large chunky pieces and set aside.
  2. Saute the onion in water.
  3. Once onion is soft, add the spices and stir to combine.
  4. Add the tomato and stir to combine. Let cook for a few minutes to soften.
  5. Blend the cashews in a blender or food processor until smooth using just enough coconut milk to cover them.
  6. Add the remaining coconut milk, carrot, zucchini, pumpkin, capsicum, mushrooms and raisins to the pot. Cover and turn heat to low.
  7. When the vegetables are tender add the cashew cream and simmer for a few more minutes.
  8. Add the peas just before you serve.
  9. Serve with brown rice or your favourite alternative. I used a mixture of brown rice and red quinoa.
Hubby Tip 1
  1. Instead of a butternut pumpkin, you can use a comparable amount of any other pumpkin.
Hubby Tip 2
  1. You can use any capsicum, I happened to have a green one already, so I used it. Red would be what you are more likely to find in a curry though and would make it more colourful.
Adapted from Helyns Kitchen
Adapted from Helyns Kitchen
Hubby Cooks

Published by


Matt is a busy hubby that loves sweets and dairy products. He has recently learned he has despression and high cholesterol, and with a history of heart disease in the family, it is time to do something about it. He is on a mission to find and cook healthy, low or no cholesterol food that will not only taste good but help you feel good too.

Leave a Reply

Your email address will not be published. Required fields are marked *