This beautifully creamy, perfectly spiced veggie korma is made with plant-based 'chicken' in a rich sauce of almonds, tomatoes, spices and coconut cream.
It's a delicious, hearty dish, making it perfect for vegetarians, vegans or anyone looking to include a little less meat in their diet.
This veggie korma is packed with plant-based protein and flavoured with aromatic spices, making it a wonderfully satisfying meal that you could enjoy with a simple naan bread and rice, or as part of a large South Asian inspired spread.
What's more, this veggie korma is really easy to make with very little prep, so it's perfect for busy weeknight dinners.
Korma originates from the Indian subcontinent and is traditionally made with meat or vegetables in a spiced, creamy sauce. This veggie korma recipe sticks true to those roots, but uses plant-based 'chicken' instead of the traditional meat option.
A korma is typically a milder, creamier curry than many other traditional curries you're likely to know and love.
However, even as a lover of fierce heat myself, I find this veggie korma to be wonderfully flavourful, hearty and satisfying, so it's my go to plant-based curry recipe when I'm cooking for a crowd and want to make it suitable for everyone.
The key to achieving a good depth and complexity of flavour in this dish comes right at the outset when you make your marinade. And don't worry, it's super easy, you'll just mince some garlic and fresh ginger and combine with ground turmeric, garam masala, chilli powder, ground cardamom, ground coriander and a splash of oil.
Once you have your gorgeous spice mix, you'll pour it over your vegan meat and toss it through to coat all over.
I like to use large 'meat' pieces for recipes like this, so I went with What the Cluck soy-based chicken style chunks, but you could equally use something like Quorn Vegan Pieces and still get a really great result.
Once your veggie chicken is coated, you'll fry it with onions in a little oil to start to release the aromas from the spices, then throw in ground almonds, tomatoes, a dash of sugar and some vegetable stock, pop on the lid and leave everything to simmer.
This simmering stage is when the magic really happens. The sauce thickens and becomes rich and aromatic, the vegan chicken becomes tender and soaks up that gorgeous flavour, and everything starts to come together into a truly delicious dish.
All that's left to do then is stir in some coconut cream, simmer a little more to your desired thickness and serve. The whole thing can be ready from start to finish in around half an hour!
I can't wait for you try this tasty, filling and easy-to-make veggie korma.
Here's the full recipe. I've included detailed instructions with a photograph for every stage so that you can see exactly what to do. Enjoy!
Ingredients
For the spice marinade
- 480 g (1.1 lb) vegetarian chicken alternative I used What the Cluck chunks
- 1 inch fresh ginger minced
- 3 cloves garlic minced
- 2 tsp garam masala powder
- 1 tsp mild chilli powder
- 1 tsp turmeric
- 5 cardamom pods crushed, papery skin removed
- 1/2 tsp (0.5 tsp) ground coriander
- 2 tbsp sunflower oil or olive oil
For the sauce
- 2 tbsp sunflower oil or olive oil
- 1 brown onion peeled and cut into eighths
- 2 fresh tomatoes cut into eighths
- 1 tbsp tomato paste
- 500 ml (1.1 pt) vegetable stock
- 30 g (1.1 oz) plant-based butter (check the label to ensure it's vegan)
- 1 tbsp soft light brown sugar
- 60 g (2.1 oz) ground almonds
- Pinch salt and black pepper
To finish
- 200 ml (6.8 floz) coconut cream
- 1 handful fresh coriander roughly chopped
Equipment
Instructions
Make the veggie chicken marinade
Put the turmeric, garam masala, chilli powder, ground cardamom, ground coriander, minced ginger and minced garlic in a small bowl.
Add 2 tbsp oil and mix into a paste.
Put the vegetarian chicken in a large bowl.
Add the spice paste.
Mix well.
Make the sauce
Heat the remaining 2 tbsp oil in a large, casserole dish (make sure it has a lid as you’ll need that later).
When the oil sizzles, add the vegetarian chicken with the onions.
Fry for 2-3 minutes until the spice aromas are released.
Add the tomatoes, tomato paste, almonds, vegan butter, sugar and the vegetable stock.
Stir and bring up to a simmer, then put the lid on the dish, turn the stove down to low leave to simmer for 20 minutes.
Complete your veggie korma
Remove the lid and add the coconut cream.
Stir through. Season to taste.
Simmer for a further 5 minus or until it reaches your desired thickness.
Serve with rice, naan and a scattering of fresh coriander.
Enjoy!
Print this veggie korma recipe
Veggie Korma
Ingredients
For the spice marinade
- 480 g (1.1 lb) vegetarian chicken alternative I used What the Cluck chunks
- 1 inch fresh ginger minced
- 3 cloves garlic minced
- 2 tsp garam masala powder
- 1 tsp mild chilli powder
- 1 tsp turmeric
- 5 cardamom pods crushed, papery skin removed
- 1/2 tsp (0.5 tsp) ground coriander
- 2 tbsp sunflower oil or olive oil
For the sauce
- 2 tbsp sunflower oil or olive oil
- 1 brown onion peeled and cut into eighths
- 2 fresh tomatoes cut into eighths
- 1 tbsp tomato paste
- 500 ml (1.1 pt) vegetable stock
- 30 g (1.1 oz) plant-based butter (check the label to ensure it's vegan)
- 1 tbsp soft light brown sugar
- 60 g (2.1 oz) ground almonds
- Pinch salt and black pepper
To finish
- 200 ml (6.8 floz) coconut cream
- 1 handful fresh coriander roughly chopped
Instructions
Marinate the veggie chicken
- Put the turmeric, garam masala, chilli powder, ground cardamom, ground coriander, minced ginger and minced garlic in a small bowl. Add 2 tbsp oil and mix into a paste.
- Put the vegetarian chicken in a large bowl, add the spice paste and mix well.
Make the sauce
- Heat the remaining 2 tbsp oil in a large, casserole dish (make sure it has a lid as you’ll need that later).
- When the oil sizzles, add the vegetarian chicken with the onions and fry for 2-3 minutes until the spice aromas are released.
- Add the tomatoes, tomato paste, almonds, butter, sugar and the vegetable stock.
- Stir and bring up to a simmer, then put the lid on the dish, turn the stove down to low leave to simmer for 20 minutes.
Complete your veggie korma
- Remove the lid and add the coconut cream. Stir through. Season to taste.
- Simmer for a further 5 minus or until it reaches your desired thickness.
- Serve with rice, naan and a scattering of fresh coriander.
Video
Notes
Nutrition
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