Breastfeeding Friendly Vegan Vegetable Korma
Total time55 min
Prep time20 min
Cook time35 min
4.9(8)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the cashew cream
- ½ cup raw cashews
- ½ cup hot water
For the korma
- 2 tbsp neutral oil (such as avocado or sunflower oil)
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup vegetable broth
- 2 cups cauliflower florets (about ½ small head)
- 1 medium carrot, peeled and sliced into ¼-inch rounds
- 1 medium zucchini, cut into ½-inch pieces
- 1 cup frozen peas
- 1 tsp salt, plus more to taste
- 1 tsp maple syrup
For serving
- fresh cilantro, roughly chopped (optional)
- cooked basmati rice or naan, for serving (optional)
Instructions
- 1
Combine the cashews and hot water in a blender and let soak for 10 minutes. Blend on high until completely smooth and creamy, about 1 minute. Set aside.
- 2
Heat the oil in a large skillet or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!