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Recipe: Vegan Creamy Korma
Vegan Creamy Korma

Vegan Creamy Korma

Thick and creamy, this vegan korma goes well with basmati rice and a side of homemade bread to mop up the sauce.

Makes: 4 portions.

  • 2 packs (400 g plain tempeh, diced. I used Tiba Tempeh)
  • 1 cup cashews
  • 1 can coconut milk
  • 1.5 cups almond milk
  • 1 tbsp tomato puree
  • 1/2 tbsp maple syrup
  • 1 onion, diced
  • ½ tbsp ginger, minced
  • 4 garlic cloves, minced
  • 1.5 tsp garam masala
  • 1.5 tsp cumin
  • 1.5 tsp ground coriander
  • 1/2 tsp chilli powder
  • ½ tsp turmeric
  • ¼ tsp cinnamon powder
  • ¼ tsp nutmeg, optional
  • 1 tsp Himalayan salt
  • Squidge of lime

Optional toppings

  • Cashews
  • Fresh coriander
  • Desiccated coconut
  1. Heat the oil in a medium saucepan. Bung in the onion and cook on a medium heat for 5 minutes or until soft and translucent.
  2. Add in the garlic and ginger, cook till fragrant, around 1-2 minutes.
  3. Add in tomato puree and spices, cook for another 2 minutes.
  4. Throw in the cashews, coconut milk, almond milk and maple syrup. Bring to the boil and simmer for 5 minutes. Tip in a blender and blitz till completely smooth.
  5. Bung the sauce back into the saucepan. Add a squidge of lime and tempeh pieces, simmer for 5 minutes or until the tempeh is warmed through. The sauce is meant to be pretty thick but add in more almond milk to thin down slightly if needed.
  6. Whack into bowls and top with toppings.


  1. Keeps up to 3 days in the fridge.
  2. Can be frozen - defrost in a fridge overnight and reheat stirring gently.


Thanks for the lovely recipe Loretta!