Description
Indulge in the comforting flavors of this Vegetarian Korma Recipe, a creamy and aromatic Indian curry that will elevate any meal. Bursting with vibrant vegetables and a rich blend of spices, this dish is not only a feast for the taste buds but also a healthy choice packed with nutrients. Perfect for weeknight dinners or festive occasions, this korma appeals to both vegetarians and meat-lovers alike. With just 10 minutes of prep time and customizable ingredients based on your seasonal favorites, you can create a satisfying dish that’s sure to impress family and friends.
Ingredients
Scale
- 2 TBSP avocado or olive oil
- 1 small yellow onion (diced)
- 3 russet potatoes (cubed)
- 4 carrots (bite-sized pieces)
- 1 cup frozen green peas
- 1/2 cup tomato sauce
- 1 cup full-fat coconut milk
- 2 TBSP curry powder
- 5 cloves garlic (minced)
- 1 tsp fresh grated ginger
- 3 TBSP crushed cashews
Instructions
- Heat oil in a skillet over medium heat until shimmering.
- Sauté diced onion for 3-5 minutes until tender.
- Add garlic and ginger; cook for another 2-3 minutes until fragrant.
- Stir in potatoes, carrots, cashews, and tomato sauce, mixing well.
- Season with salt and curry powder; ensure all veggies are coated.
- Cook for about 15 minutes until potatoes are fork-tender.
- Add green peas and chopped bell peppers; pour in coconut milk.
- Simmer on low heat for an additional 10-15 minutes until cooked through.
- Serve hot with rice or naan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg