close
description

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • Prep-time: / Ready In:
  • Makes 4 cups

Cashews are blended with dates and seasoned sautéed onions to create a luscious, full-bodied vegan curry sauce in this hearty, warmly spiced korma, which takes just 30 minutes to come together. Serve curry over whole grains such as brown rice or whole wheat vegan naan.

Ingredients

  • ¼ cup raw cashews
  • 2 dates (any variety), pitted
  • 2 onions, chopped (2 cups)
  • 8 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon whole black peppercorns
  • 1 small bay leaf
  • 6 oz. fresh green beans, cut into ½-inch pieces (1 cup)
  • 1 cup sliced carrots (¼-inch-thick slices)
  • 1 red bell pepper, chopped (1 cup)
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper
  • 1 cup fresh or frozen green peas
  • Sea salt, to taste
  • 1 tablespoon lime juice
  • 2 tablespoons finely chopped fresh cilantro
  • Steamed grains or whole wheat naan

Instructions

  1. In a small bowl combine cashews, dates, and ½ cup warm water. Let soak 20 minutes.
  2. In a saucepan combine the next six ingredients (through bay leaf). Cook over medium 7 to 10 minutes or until onions are tender, stirring occasionally. Remove from heat; cool slightly. Remove and discard bay leaf.
  3. Meanwhile, place beans, carrots, and bell pepper in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 5 to 7 minutes or until tender.
  4. Drain cashews and dates. Place in a blender. Add cooked onion mixture and the next four ingredients (through cayenne). Cover and blend to a paste, adding water, 1 to 2 Tbsp. at a time, as needed to reach desired consistency.
  5. Pour paste into saucepan. Add 1 cup water. Bring to boiling. Add steamed vegetables and peas. Cook 3 to 5 minutes more or until peas are tender. Season with salt. Stir in lime juice. Sprinkle with cilantro. Serve over steamed grains or with naan.
tags:

Comments (24)

(4.89 from 9 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Kathleen1 month ago
Reply
Do you want to report this comment as inappropriate?

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.

Ann1 month ago
Reply
Do you want to report this comment as inappropriate?

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!

Janet H1 month ago
Reply
Do you want to report this comment as inappropriate?

I doubled the turmeric, cumin, & coriander, and added cauliflower, having some from our CSA. This was delicious!

Ann1 month ago
Do you want to report this comment as inappropriate?

CSA????

Ann1 month ago
Reply
Do you want to report this comment as inappropriate?

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???

Sylwia1 month ago
Reply
Do you want to report this comment as inappropriate?

Hi, this recipe sounds delicious. I have strong digestive intolerance to onions, what would be a substitute?

Noemi1 month ago
Do you want to report this comment as inappropriate?

I would think you could just leave them out. With all the other spices, I think you won’t miss them.

Bodhitara2 months ago
Reply
Do you want to report this comment as inappropriate?

Very tasty and creamy. I used fresh turmeric and coriander roots. And sunflower seeds instead of cashew nuts.
Will definitely make it again.

Erica5 months ago
Reply
Do you want to report this comment as inappropriate?

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!

Cathy6 months ago
Reply
Do you want to report this comment as inappropriate?

Delish! Added a little more spice. And I used cooked green lentils instead of green beans

Josie Talbot6 months ago
Reply
Do you want to report this comment as inappropriate?

I have a question. I am allergic to cashews could I use ground chickpea as a substitute?

Noemi1 month ago
Do you want to report this comment as inappropriate?

Try white beans.

Kathleen Pugliese6 months ago
Do you want to report this comment as inappropriate?

I have heard that some people use sunflower seeds to replace nuts in these types of recipes for a “creamy” sauce.

Christina Andrews Allen8 months ago
Reply
Do you want to report this comment as inappropriate?

My very 1st vegan meal! Very satisfying and tasty

Emily8 months ago
Reply
Do you want to report this comment as inappropriate?

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.

Joy8 months ago
Do you want to report this comment as inappropriate?

Have you tried using the beans? Results?

Sally J Benjamin8 months ago
Reply
Do you want to report this comment as inappropriate?

Allergic to cashews what options could be used as a substitute?
Thank you for your advise. SB

Patsy Keim8 months ago
Do you want to report this comment as inappropriate?

Macadamia nuts, I’m alergic to cashews too.

Ann Lembo1 year ago
Reply
Do you want to report this comment as inappropriate?

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.

Manju Chaurasia1 year ago
Reply
Do you want to report this comment as inappropriate?

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.

Ann Marie Gambino1 year ago
Reply
Do you want to report this comment as inappropriate?

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.

Nicole1 month ago
Do you want to report this comment as inappropriate?

What could I substitute for the peas? Not a fan of them unfortunately.

Loti1 year ago
Reply
Do you want to report this comment as inappropriate?

We loved this recipe. Definitely a good addition to the recipe box.

Linda6 months ago
Do you want to report this comment as inappropriate?

Hi Josie, you could use canned coconut milk

Learn how to cookplant-based meals at home

description

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Discover finger-lickin’good food with our app

description

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
description
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

see more from this author
description
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap