This easy to make Creamy Coconut  Korma makes a great go-to vegan meal. It is also naturally paleo and gluten-free. Serve it with a side of rice, quinoa, cauliflower rice or Indian bread for a quick and delicious dinner.

Serves: 4-6
Creamy Coconut Korma 1


For the veggies

  • 425g new potatoes, cut into small, bite-sized pieces
  • ½ cauliflower, chopped into bite size florets
  • 2 carrots, peeled and chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped

For the vegetarian korma sauce:

  • 2 tbsp The Groovy Food Company Organic Virgin Coconut Oil Infused with Turmeric
  • 2 large onions, chopped
  • 6cm piece of ginger, peeled and grated
  • 6 garlic cloves, crushed with a knife
  • 3 tbsp tomato puree
  • 2 tsp curry powder
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • ½ tsp ground cardamom
  • ½ tsp ground fenugreek
  • ¼ – ½ tsp chili powder
  • 400ml The Groovy Food Company Organic Creamed Coconut
  • 100g cashews
  • 2 Tbsp lemon juice
  • 150g vegan yogurt
  • 1 Tbsp The Groovy Food Company Organic Coconut Sugar

Top with any or all: cashews, coriander, lemon wedges, and raisins


  1. First prepare the coconut milk; measure the creamed coconut into a blender, add 325ml hot water then blend until smooth, set aside.
  2. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft and starting to caramelise, about 10-15 mins.
  3. Meanwhile bring a pan of water to the boil. Add the potatoes and simmer for 10 mins, then add the cauliflower, carrot and peppers and cook for 5 mins more, or until just tender. Drain and set aside.
  4. Add the ginger and garlic to the softened onions and cook for 2 mins more. Add the spices and 1/2 tsp salt and stir for 1 min. Tip in the tomato puree and cook stirring for another 1 min or so, then pour in the coconut milk, cashews, lemon juice and 300ml water. Bring to the boil, then simmer gently for 5-8 mins to soften the cashews.
  5. Leave the sauce to cool a little, then working in batches blend until smooth. Tip the sauce back into the pan, stir through the yogurt and coconut sugar and add more salt if needed. Add the cooked vegetables then cover and simmer gently for 10-15 mins, stirring every so often. Add a little water if the sauce becomes too thick.
  6. When ready to serve, heat a small frying pan and toast the cashews and raisins for 1-2 mins, then sprinkle over the korma. Scatter over a handful of coriander leaves and serve with wedges of lemon for squeezing over.


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