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  • Writer's pictureLarissa Olczak

Veggie Korma

This is another recipe that I had to veganize. Once you know which swaps to make, its truly an easy task.

I improvised a little for this one, but my goal was to get that sweet, spicy, acid taste that red tomato curry has with a creamy texture. Heating up the diced tomatoes on olive oil for 10 minutes along with onions, and then blending the mixture was the secret.


2 tablespoons coconut oil

1/2 yellow onion, diced 2 tomatoes, diced

3 teaspoons vindaloo curry powder

1/2 - 1 teaspoon cayenne (depending on spice preference)

1/2 teaspoon salt

1/2 cup coconut cream

1/2-1 teaspoon red curry paste (depending on spice preference)

2 handfuls baby spinach

1/2 cup frozen peas 2 cups basmati rice

2 tablespoons coconut oil

1 teaspoon salt 1 handful fresh cilantro


Begin by rinsing your rice until the water is clear. Add it to a pot and cover with water so it is an inch above the rice. Add in the coconut oil as well as the salt, bring to  boil, cover, and reduce to simmer. Cook for 15 minutes or until rice is soft.

1. In a large skillet heat up the coconut oil on medium heat. Add in the onions and cook for 4 minutes.

2. Add in the vindaloo curry, cayenne pepper, salt & pepper and stir for 2 minutes.

3. Add in the diced tomatoes, reduce to medium low, and continue cooking for 6 minutes, covered.

4. Uncover and stir in the coconut cream and red curry paste. Stir it together so the ingredients are mixed together and cook for 2 minutes.

5. Transfer the contents of the skillet into a blender and blend on high for 30 seconds until smooth.

6. Transfer the curry back into the skillet and continue cooking on low.

7. Add in a 2 handfuls of baby spinach as well as frozen peas and continue to cook until leaves begin to wilt.

8. Remove from heat and serve over rice!

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