Vegan Korma Thai

INGREDIENTS (2 people)

  • 4 organic carrots
  • 2 bok choy
  • 1 cauliflower
  • 200g brown mushrooms

For the Korma sauce:

  • Onion, ginger and fresh garlic
  • 1 tbsp olive oil
  • 1 tbsp. curry powder
  • 1 tbsp. of garam masala
  • 1 bunch of cumin
  • 1 tsp of turmeric
  • 1 tsp ground coriander
  • 1 tbsp salt
  • 1/2 cac ground cloves and ground fennel seeds
  • 2 cases of lemon juice
  • 300 ml coconut milk
  • 40g cashew nuts (previously soaked for 30 minutes)
  • 4 tbsp. Ecomil Cuisine Thai (more if you like it spicy)
  • 1 tbsp. of coconut sugar (optional)


  1. In a frying pan fry your onion, garlic and ginger chopped in 1 tbsp of oil.
  2. Add the spices and then your vegetables previously cut into pieces and fry them for a few minutes in a frying pan.
  1. Meanwhile, in a blender, mix together the coconut milk, walnuts and other ingredients cashew, Ecomil Cuisine Thai and lemon juice. Mix until a smooth texture is obtained and homogeneous.
  1. Pour this sauce over the vegetables and cover until they are cooked. (Optional: Add 1 case of coconut sugar to soften the sauce)
  2. Serve with basmati rice and fresh coriander.

Thanks to Caroline for her recipe.

Find out more about his instagram @carolinerecipes