Claire’s Creamy Vegan Korma

Serves 1 Vegan Vegetarian Submission by
Prep time 10 Cook time 20 Total time 30


  • 1 large carrot
  • 1 large sweet potato
  • 1 small harlequin squash
  • 1 large white onion
  • 500g cashew nuts
  • 200g ground almonds
  • 1 cup Koko Original Milk
  • 2 tbsp korma powder
  • 100g cashew nuts for topping
  • Coriander for topping

Give this recipe some Koko love!


  1. Chop your carrot, sweet potato and squash into chunks.
  2. Season and coat in small amount of oil.
  3. Roast veg gas mark 6 for 25 mins.
  4. Meanwhile.... Pop oil in pan and chop and cook your onion and cashew nuts for 5 mins.
  5. Add the korma spices and cook for further 2 mins.
  6. Add a cup of Koko dairy free.
  7. Add ground almonds.
  8. Heat through and blend.
  9. Add enough milk to make a sauce consistency you prefer.
  10. Put roasted veg into a large pan and add your sauce.
  11. Pop in 100g whole cashews and top with coriander.