Description
Indulge in the comforting flavors of this Vegetarian Korma Recipe, a delightful fusion of vibrant vegetables and aromatic spices enveloped in a creamy coconut milk sauce. Perfect for family dinners or gatherings, this korma stands out with its rich texture and satisfying taste. With a blend of fresh ingredients like cashews and a variety of vegetables, this recipe is not only easy to prepare but also customizable to suit your preferences. Whether you’re a dedicated vegetarian or simply exploring plant-based options, this dish promises to be a hit at your table.
Ingredients
- 2 TBSP avocado or olive oil
- 1 small yellow onion (diced)
- 1 tsp fresh grated ginger
- 5 cloves minced garlic
- 3 russet potatoes (cubed)
- 4 carrots (bite-sized pieces)
- 3 TBSP crushed cashews
- 1/2 cup tomato sauce
- 2 tsp salt
- 2 TBSP curry powder
- 1 cup frozen green peas
- 1/2 green bell pepper (chopped)
- 1/2 red bell pepper (chopped)
- 1 cup unsweetened full-fat coconut milk
Instructions
- Heat oil in a skillet over medium heat until hot.
- Add diced onion; cook until tender.
- Mix in ginger and garlic; cook until fragrant.
- Stir in cubed potatoes, carrots, crushed cashews, and tomato sauce; combine well.
- Season with salt and curry powder; stir thoroughly.
- Cook for about 15 minutes until potatoes are tender.
- Add frozen peas and chopped bell peppers; mix in coconut milk.
- Reduce heat to low, cover, and simmer for another 10–15 minutes until all vegetables are tender.
- Serve hot with rice or cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg