Honey Corn and Coconut Korma (Dairy-free)

Honey Corn and Coconut Korma (Vegan)

Honey Corn and Coconut Korma (Vegan)

Creamy, rich and super tasty Korma without all that ghee and cream business.

One of Jane’s creations here that will eclipse any former notion you have of what a korma should taste like, in a very good way. The influence for this came from the brilliant ‘Shoshoni Cookbook’ that we are loving at the minute. Our cookbook library has recently been vastly extended, we now own four, this being our favourite at the moment. We have made several Beach House touches to the dish and we are certain that the wonderful folk at the Shoshoni Yoga Retreat will not mind.

Meal time at Shoshoni Yoga Retreat, near Boulder, Colorado, U.S.

Usually, food served in Yoga retreats is rather amazing and very healthy, normally adhereing to the ayurvedic methods of food preparation.  Most food made are what is called sattvic in nature, meaning that they do not stimulate the body or mind and posses only good energy, are clean and pure and enhance the power of the body and mind.  The cooks in Yoga centres and the like have alot of responsibility, normally dealing with many special dietary requirements, this normally makes them very well versed in all things nutrition and always cooking to a tight budget, getting the maximum flavour and texture from the produce available.  I have only had amazing food in yoga retreats, always with the added bonus of it being nourishing to the body and mind.  Jane cooked this dish to recreate that positive atmosphere in the Beach House and it worked a treat.

This is a sweet curry and dairy free to boot, the creaminess associated with a Korma comes from the coconut and the almond milk. We did not have any almonds in the cupboards, but we both thought that adding some almond cream (soaked and blended almonds) would have made the dish even more decadent and rich. It doesn’t need it at all, just something to take it over the edge!

This is an unusual curry and tastes like no other, a great dish for adding a new spectrum of flavours to the table and I imagine would be especially good when eaten with other curries in a feast-style environment. This korma would add an awesome sweet coconut kick to the table.

I ate quite a few sweet curries in India, but they are normally not my favourites, Jane toned the honey side of things down here but you may like it sweeter. Jane has a pronounced sweet tooth and found it sweet enough, so make of that what you will.

Due to having such a corker of a night we forgot to take pictures of the food so these are actually of the leftovers. We ate the dish with roast garlic flatbreads and cumin raita, but here I’ve served the Korma on a bed of spinach, a lot lighter and healthier for a Monday evening bite.


Punjabi Rajma Chawal – Red Kidney Bean Curry

Rambo Tomato and Roast Fennel Curry

Rainbow Kale and Tofu Sabzi

Makes a large pan of curry, enough for 6-8 folk:

Honey Corn and Coconut Korma

Honey Corn and Coconut Korma

The Bits

1 onion (cut in large slices), 4 sweet potatos (cut into wedges), 2 potatoes (boiled and cut into chunks), 1 green pepper (cut in half and seeded), 1/2 chopped tomaotes, 2 teas grated ginger, 2 teas ground cumin, 1/2 teas ground cardamom, 2 teas ground coriander, 1 teas turmeric, 1 medium carrot (thinly sliced), 3 cups fresh or frozen sweet corn kernels, 2/3 cup grated coconut (desiccated will do here), 1/2 cup almond milk, 1 tbs honey, 1 1/2 teas sea salt

Do It

Begin to fry off your vegetables, making them nice and sweet.  Start with the sweet potato in a frying pan on medium heat, a little oil, then fry and stir for 3 minutes, then add your onions and peppers.  Use your largest pan, so that the vegetables are not tightly packed in.  Once all have a nice colour and are softened, set aside, should take around 10-15 minutes.

Make your masala, place onions, tomatoes and peppers in a blender with your spices and blitz until smooth.

In a large saucepan, warm your masala for 3 minutes, then add both potatoes, carrot, corn, coconut, almond milk and honey.  Salt to taste and simmer for 20 minutes.   Add more water if needed.


With your favourite curry condiments, a nice savoury raita would go down a treat here.  We had ours with garlic flat breads (recipe to follow soon hopefully!)

We Love It!

A really surprising dish that is easy to get together and has a delicious, satisfying flavour; all that roasted vegetables and a potent masala makes for flavour fireworks!


Foodie Fact

Sweet corn is a gluten free cereal and for its sweetness, relatively low in carbs.  Corn is a great source of dietary fibre, but should be avoided by diabetics as it has a high glycemic index.

Categories: Curries, Dairy/ Lactose Free, Recipes | Tags: , , , , , , , , , | 8 Comments

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8 thoughts on “Honey Corn and Coconut Korma (Dairy-free)

  1. Another fantastically scrumptious recipe (or 2 in this case 😉 ) that proves how wonderful vegan food can be :). Cheers for sharing the vegan love around and for this gorgeous recipe Jane 🙂

    • Cheers Jane! It is a sweet little thang this one. Keely just mentioned that honey is not a vegan food, which is a fair point, are you still on the old amber nectar (the good variety that is!) Peace and Hugs, lee and janesx

      • I don’t eat honey but I just sub wherever I see honey with some Chinese rice malt 🙂 and the name is Fran 😉

      • Soz Fran, I’ve got Jane on the mind! Chinese rice malt sounds tasty, we have some barley malt that would make a good sub I feel. Have a ball!

      • We will 🙂 I have been messing about with non dairy kefir making and found a curious thing…I made chickpea milk and then kefirised it and the grains appear to be growing much quicker than when I put them in milk alone. I culture them in milk once every few experiments in non dairy milk and am amazed at how much faster the non dairy kefir is growing! No idea why, came from the same batch as my milk kefir (my control and also for Steve who is Omni)… experimentation is so much fun whether you are Jane or Fran! 😉

  2. When I read your post title I thought for a moment that you had come up with a vegan alternative to honey which tasted just like it! You know vegans don’t eat honey right? 🙂 Still looks absolutely amazing!

    • Oh Yeah! I have a vegan friend who does eat it, but I guess most don’t. What would you recommend as a substitute? We get our nectar from ‘the Honey Man’ who lives in a hobbit cave in a hill, he also makes fine mead. Incredible range of local bees making some magical variations and fragrances of honey. We do eat alot of vegan food, but honey would be a tough one for me to give up. Thanks for reminding us Keely. Happy days

      • Agave nectar would probably be a good substitute I guess? I’ve never really tried to replace honey in savoury cooking. In sweet cooking I would probably use golden syrup. With this recipe I would probably just leave it out and just have the sweetness of the corn! Might have to give this one a try! 🙂

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