Have you ever tried Shahi Vegan Korma Recipe? If you’ve ever tried Shahi Vegan Korma, you already know why people love it so much. But what truly makes it so comforting and delicious? Is it the smooth, creamy sauce? The warm blend of spices? Or maybe the soft, melt-in-your-mouth veggies? Whatever it is, this dish has a way of making you feel at home. Today, I’ll share a cosy and flavourful Shahi Vegan Korma recipe that brings the magic of Indian cooking right into your own kitchen.
This dish is inspired by the traditional North Indian “Shahi” style of cooking—meaning fit for royalty. But don’t worry, this easy Shahi vegan korma recipe is made for everyday home kitchens. And yes, it’s also dairy-free, gluten-free, and packed with all the goodness of a healthy vegan lifestyle.
Let’s dive into how to make vegan Shahi korma at home, step by step!
What Is Shahi Vegan Korma?
“Shahi” refers to royal, and “Korma” is a rich curry that is typically cooked with cream, almonds, and aromatic spices. In this version, we skip the dairy but keep all the richness by using cashew paste and coconut milk, giving us a creamy, smooth, and mild curry that even non-vegans love.
This dairy-free Shahi korma curry is filled with colourful vegetables (or tofu, if you like), all swimming in a mildly spiced, luscious sauce that feels indulgent—but is actually good for you.
On days when you’re craving something comforting and full of flavour, you might want to try the mild, creamy Vegan Korma — it’s the kind of dish that wraps you in comfort from the very first bite.
Ingredients You’ll Need
Here’s everything you need for the best creamy vegan Shahi korma:
For the curry base:
- 2 tbsp oil (coconut or neutral oil)
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 inch ginger, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 tsp garam masala
- ¼ tsp cinnamon
- Salt to taste
For the creamy sauce:
- ½ cup cashew paste (blend soaked cashews with water)
- ½ cup coconut milk (for that velvety finish)
- 1 cup vegetable broth or water
For the veggies:
- 1 cup carrots, chopped
- 1 cup cauliflower florets
- ½ cup green peas
- ½ cup green beans
- ½ block tofu or chickpeas (optional)
Garnish:
- Fresh coriander
- Toasted cashews or slivered almonds (optional)
How to Make Vegan Shahi Korma at Home
Let’s make this vegan Indian royal curry recipe in simple steps:
1. Prep the Cashew Paste
Soak ½ cup of raw cashews in hot water for 15–20 minutes. Blend them with a little water to make a smooth paste.
2. Cook the Base
In a pan, heat the oil. Cook the chopped onions until they are brown and tender. Add the ginger and garlic, and continue to cook for one to two minutes.
3. Spice It Up
Now, add the spices—cumin, coriander, turmeric, cinnamon, and garam masala. For 30 seconds, mix to release the aroma.
4. Add Veggies
Toss in the chopped vegetables and stir well to coat them in the spices.
5. Make It Creamy
Pour in the cashew paste, coconut milk, and a cup of vegetable broth or water. Stir everything together.
6. Simmer Gently
Cover and simmer for 15–20 minutes on low heat until the veggies are soft and the curry thickens.
7. Garnish and Serve
Top with fresh coriander and toasted cashews or almonds for a restaurant-style touch.
Want to taste Vegan Korma in London?
Craving something warm, comforting, and full of flavour? If you’re in London, you’ve got to try the Vegan Korma at Dilchad. It’s rich, creamy, and made with love—perfect for those cosy evenings when you want something special but still veg.
Whether you’re vegan or just curious, this dish feels like a hug in a bowl. Visit Dilchad and treat yourself to a meal that’s both wholesome and unforgettable.
