Purple Sweet Potato Curry | Vegan Korma

This recipe is sponsored by Lotus Foods.

Bowl of purple sweet potato curry with organic brown basmati rice and cilantro with fork

This vegan korma inspired curry is bursting with flavor and uses purple sweet potatoes as a colorful twist. The spiced gravy is the perfect balance of light but creamy, and is easy to whip up with just a few plant-based swaps.

Korma is one of my all-time favorite curries. When cooked right it’s rich, creamy, and just a little sweet – perfect with a big bowl of steaming basmati rice! Traditional korma calls for ghee and either yogurt or cream, but I’ve swapped these for oat milk and vegan butter to make it 100% plant-based.

Lotus Foods Organic Brown Basmati Rice

You can’t have korma without rice, and this organic brown basmati from Lotus Foods ticks all my boxes! It has a nutty aromatic flavor that goes great with this vegan korma, and cooks in just 30 minutes!

Bowl of cooked basmati rice

This whole-grain rice is grown on certified fair-trade farms in Northern India and is one of the few authentic traditional basmati varieties still available in the US. What’s more, Lotus Foods Basmati Rice is the first rice in the world to qualify for Regenerative Organic Certification! That means that Lotus Foods production process exceeds the existing Organic and Fair Trade certifications in supporting agriculture that enriches rather than deteriorating soil, and values animals and workers alike. It’s also:

  • Vegan
  • Gluten-free
  • GMO-free
  • Whole-grain
  • Organic!

Vegan Korma ingredients

Ingredients to make purple sweet potato curry

Vegan Butter (ghee alternative)

Cooking in ghee is one of the main components of a class korma. I’ve found that vegan butter is a great substitute, and helps give our curry that perfect silky texture.

Cumin and Coriander

Cumin and Coriander are a match made in heaven, and form the aromatic base for the korma gravy. I’ve used them in equal measures here, along with a handful of other spices, including garam masala. I stir 2 teaspoons of garam masala through my korma at the end, just before serving.

Yogurt

For that tart creamy yogurt flavor, I’ve used a combination of creamy oat milk and dairy-free drinking yogurt. Make sure you use unsweetened/unflavored, or your curry won’t taste quite right!

Purple sweet potatoes

I LOVE how colorful purple sweet potatoes are! They taste very similar to regular sweet potatoes but be aware they take a little longer to cook. I used 2 lbs to serve four.

Raw cashews

I soaked my raw cashews  for around an hour, then blended them up with onions, garlic, and fresh ginger. This paste will form the base of your korma gravy and helps achieve a nice rich texture.

How to make vegan korma inspired curry

One: Begin by soaking your raw cashews in boiled water for around an hour.

Two: While they soak, cube your purple sweet potatoes and place in a preheated oven at 400F/205C. Bake for around 45 minutes, until tender.

Baking tray covered with roast purple sweet potato

Three: Cook your Lotus Foods Organic Brown Basmati Rice according to the packet instructions. Keep warm.

Four: Add ginger, garlic, and onion to a food processor, and blitz until pureed.

Korma in the making with onion and spices in a pot

Five: Melt your vegan butter in a pot over medium heat, then add your onion puree and ground spices. Cook for five minutes, stirring regularly.

Six: Add soaked cashews to the food processor with 1/2 cup of oat milk, and blitz until liquified.

Pot filled with korma ingredients including onions and spices

Seven: Pour cashew mixture into the pot, along with the remaining oat milk, dairy-free drinking yogurt, nutritional yeast and pinch of salt.

Eight: Allow the gravy to cook for around five minutes, then add your purple sweet potatoes to the pot. Cover and simmer for around 15 minutes.

Pot filled with korma ingredients including roast purple sweet potato

Nine: Finally, stir in the Garam Masala and then serve your korma with a generous helping of cooked Lotus Foods Organic Brown Basmati Rice and fresh cilantro.

Purple Sweet Potato Alternatives

If you can’t find purple sweet potatoes then you can easily swap them for regular (orange) sweet potatoes, white potatoes, or even butternut squash!

How to Serve Vegan Korma

Two bowls of purple sweet potato curry with organic brown basmati rice and cilantro

Korma and rice are a match made in heaven, so whenever I make this curry I serve it with a big bowl of steaming brown basmati rice. I opted for Lotus Foods Organic Brown Basmati Rice because it has a deep, nutty flavor, and comes without any of the nasties!

It’s also super easy to cook – just combine 1 3/4 cups of water, 1 cup brown basmati rice and a pinch of salt, then bring to the boil over high heat. Reduce the heat, cover, and simmer for around 30 minutes.

This rice would also taste great with The Plant Riot’s recipes for:

Bowl of purple sweet potato curry with organic brown basmati rice and cilantro with hand holding fork

I hope you enjoy this delicious Korma-inspired recipe! If you try my recipe, please let me know what you think with a comment and rating. Every bit of feedback helps make The Plant Riot even better.

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Two hands around bowl of purple sweet potato curry with organic brown basmati rice and cilantro with fork

Purple Sweet Potato Curry | Vegan Korma


  • Author: Rachel Steenland | The Plant Riot
  • Prep Time: 25 minutes + soaking cashews
  • Cook Time: 65-70 minutes
  • Total Time: 90-95 minutes + soaking cashews
  • Yield: 4 servings 1x

Description

This delicious vegan korma features purple sweet potatoes and creamy spiced gravy for a hearty, healthy plant-based curry!


Scale

Ingredients

Purple Sweet Potato Curry

  • 1/2 cup raw cashew pieces

  • 1 cup boiling water

  • 2 lbs purple sweet potato, peeled and cut into 1 inch (2.5cm) cubes

  • Cooking oil spray

  • 1 large 12oz (340grams) onion, peeled and roughly chopped

  • 4 garlic cloves, peeled

  • 1 piece ginger (2 inches/5cms), peeled and sliced

  • 1/2 cup vegan butter

  • 1 1/2 teaspoons ground turmeric

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2-1 teaspoon ground cayenne pepper or crushed red pepper, adjust to taste

  • 1/2 teaspoon ground cardamom

  • 1 1/2 cups creamy oat milk

  • 1 cup dairy-free drinking yogurt (unsweetened and unflavored)

  • 2 tablespoons nutritional yeast

  • 2 teaspoons garam masala

  • Salt, to taste

 

Basmati Rice

 

To serve

  • Fresh cilantro, torn or roughly chopped

Instructions

  1. Place cashews into a bowl and cover with boiling water, set aside to soak for an hour.
  2. Preheat oven to 400F/205C and line a baking tray with parchment paper or silicon baking mat. Place purple sweet potato cubes on the prepared baking tray, spray with cooking oil spray and a sprinkle of salt. Bake purple sweet potatoes until tender, around 45 minutes.
  3. Cook Lotus Foods Organic Brown Basmati Rice according to package instructions. Keep warm.
  4. Place onion, garlic and ginger into the food processor container and blitz until pureed, set aside.
  5. Into a pot over medium heat, add vegan butter, pureed onion mixture and ground spices, cook for 5 minutes, stirring regularly.
  6. Meanwhile, drain and rinse cashews, then place into a food processor with 1/2 cup of oat milk. Blitz until cashews are pureed.
  7. Into the pot, add the pureed cashew mixture, remaining oat milk, dairy-free drinking yogurt, nutritional yeast and pinch of salt, stir well to combine and cook for 10 minutes.
  8. Add baked purple sweet potatoes to the korma, cover and simmer for 5-10 minutes. Stir in garam masala, then serve.
  9. Divide cooked rice and purple sweet potato korma between four bowls, top with cilantro. Enjoy!

Store Purple Sweet Potato Korma with Lotus Foods Organic Brown Basmati Rice in an air-tight container in the fridge and consume within 3 days. Alternatively, store portions in the freezer.

Notes

  • If you can’t find purple sweet potatoes then you can easily swap them for regular (orange) sweet potatoes, white potatoes, or even butternut squash!

Nutrition

  • Serving Size: Serves 4
  • Calories: 565
  • Sugar: 14
  • Sodium: 580
  • Fat: 20
  • Saturated Fat: 1.5
  • Carbohydrates: 84
  • Fiber: 11
  • Protein: 15
  • Cholesterol: 0

Keywords: vegan korma, purple sweet potatoes, The Plant Riot

Thank you to Lotus Foods for sponsoring this post!

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