Description
Vegetarian Korma is a sumptuous dish that marries vibrant vegetables with aromatic spices, providing a comforting meal suitable for any occasion. This creamy and flavorful korma, enriched with coconut milk and topped with crunchy cashews, shines on its own or as part of a larger spread. Perfect for both casual weeknight dinners and festive gatherings, this recipe showcases the delightful depth of vegetarian cooking.
Ingredients
Scale
- 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.
- Sauté diced onion for about 5 minutes until tender.
- Add ginger and garlic; cook for an additional few minutes.
- Stir in potatoes, carrots, cashews, and tomato sauce.
- Season with salt and curry powder; mix well.
- Cook for about 15 minutes until potatoes are tender.
- Add peas and chopped peppers; stir to combine.
- Slowly pour in coconut milk, reduce heat to low, cover, and simmer for another 10–15 minutes.
- Serve warm with rice or cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet cooking
- Cuisine: Indian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 329
- Sugar: 6g
- Sodium: 542mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg