Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
see more from this author
Comments (24)
The 2 cups of onions is used to create a creamy, flavorful sauce. I have a sensitivity though also. I’m wondering maybe a combination of white beans and cauliflower? Maybe increase the dates for the sweetness from the onions? As for the flavor, I’m not sure. I’ve sometimes added a little fennel as a replacement for the onion flavor.
This dish is ansolutely delicious. Tge best vegetable korma Ibhsve ever tasted. I made this recipe for non-vegan friends. The dedicated meat eater of the group declared this the best dish she’s ever tasted!
I doubled the turmeric, cumin, & coriander, and added cauliflower, having some from our CSA. This was delicious!
CSA????
Delicious!!!! Definitely one of my favourite recipes. I would love to double the recipe but wonder if there would be any modifications to the spices etc???
Hi, this recipe sounds delicious. I have strong digestive intolerance to onions, what would be a substitute?
I would think you could just leave them out. With all the other spices, I think you won’t miss them.
Very tasty and creamy. I used fresh turmeric and coriander roots. And sunflower seeds instead of cashew nuts.
Will definitely make it again.
Wow very flavorful! Didn’t have bay leaves otherwise pretty much followed the recipe. I sautéed the veggies in water instead of steaming and then add the sauce and frozen peas at the end. Turned out great!
Delish! Added a little more spice. And I used cooked green lentils instead of green beans
I have a question. I am allergic to cashews could I use ground chickpea as a substitute?
Try white beans.
I have heard that some people use sunflower seeds to replace nuts in these types of recipes for a “creamy” sauce.
My very 1st vegan meal! Very satisfying and tasty
I’m not the recipe author, and I’ve never made this recipe. However, I avoid high-fat plant foods, so I was going to experiment with blending in some white beans to make a “creamy” sauce instead of using cashews. If you don’t mind high-fat plant foods, you might try substituting silken tofu or coconut milk.
Have you tried using the beans? Results?
Allergic to cashews what options could be used as a substitute?
Thank you for your advise. SB
Macadamia nuts, I’m alergic to cashews too.
I made this recipe for the first time yesterday. Delicious. Vegetable Korma was one of my favorite dishes before I became vegan and I have missed it, but had never made it. Thank you for sharing this recipe. I also added just a few raw cashews to each dish before serving, which added some additional crunch and creaminess.
I have a suggestion : Fresh peas would be preferable and can be steamed along with with the beans and carrots.
Excellent healthy and tasty recipe. Thank you.
I just made this wonderful recipe. Since I couldn’t find fresh green beans, I substitute broccoli and potatoes, excellent! Thank you for sharing this recipe.
What could I substitute for the peas? Not a fan of them unfortunately.
We loved this recipe. Definitely a good addition to the recipe box.
Hi Josie, you could use canned coconut milk