Description
Indulge in the rich flavors of this Vegetarian Korma, a delightful homage to Indian cuisine. This creamy, aromatic dish combines an array of colorful vegetables simmered in a luscious coconut milk sauce, enhanced by fragrant spices like curry powder and ginger. Perfect for both family dinners and entertaining guests, this korma is a quick 35-minute meal that brings warmth and satisfaction to your table. Serve it over fluffy basmati rice or alongside warm naan for a truly comforting experience.
Ingredients
Scale
- 2 TBSP avocado or olive oil
- 1 small onion (diced)
- 1 tsp fresh grated ginger
- 5 cloves garlic (minced)
- 3 russet potatoes (cubed)
- 4 carrots (bite-sized pieces)
- 1/2 green bell pepper (chopped)
- 1/2 red bell pepper (chopped)
- 3 TBSP crushed cashews
- 1/2 cup tomato sauce
- 2 tsp salt
- 2 TBSP curry powder
- 1 cup frozen green peas
- 1 cup unsweetened full-fat coconut milk
Instructions
- Heat oil in a skillet over medium heat until shimmering.
- Sauté diced onions for about 3-4 minutes until tender.
- Add grated ginger and minced garlic, cooking for an additional 2-3 minutes until fragrant.
- Stir in potatoes, carrots, cashews, and tomato sauce; combine well.
- Season with salt and curry powder, mixing thoroughly.
- Cook for about 15 minutes, stirring occasionally until potatoes are tender.
- Add frozen peas and chopped peppers; then stir in coconut milk.
- Simmer on low heat for another 10-15 minutes, allowing flavors to meld.
- Serve hot over rice or cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg