Description
Indulge in the vibrant flavors of this Vegetarian Korma Recipe, a creamy and aromatic dish that captures the essence of Indian cuisine. Perfect for family dinners or meal prep, this delightful korma showcases a medley of fresh vegetables simmered in rich coconut milk and warming spices. With its easy preparation, even beginner cooks can create a comforting meal that impresses. Customize with your favorite veggies for an adaptable dish that fits any occasion.
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)
- 1 cup frozen green peas
- 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 unsweetened full-fat coconut milk
Instructions
- Heat oil in a skillet over medium heat.
- Sauté diced onion until tender, about 3–5 minutes.
- Add ginger and garlic; cook for an additional 2–3 minutes until fragrant.
- Stir in potatoes, carrots, crushed cashews, and tomato sauce; combine well.
- Season with salt and curry powder; mix thoroughly to coat.
- Cook for about 15 minutes until potatoes are tender.
- Incorporate peas, bell peppers, and coconut milk; stir well.
- Reduce heat to low and simmer covered for 10–15 minutes to meld flavors.
- Serve hot with rice or cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 6g
- Sodium: 710mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg