Description
Indulge in the warmth and richness of this Vegetarian Korma Recipe, a creamy curry that brings together an array of vibrant vegetables and aromatic spices. This delightful dish not only satisfies your taste buds but also nourishes your body with wholesome ingredients like potatoes, carrots, and peas, all enveloped in a luxurious coconut milk sauce. Perfect for family dinners or gatherings, this korma is a versatile option that pairs beautifully with rice or naan. Enjoy its comforting flavors while knowing you’re indulging in a nutritious meal.
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 unsweetened full-fat coconut milk
- 2 TBSP curry powder
- 1 tsp fresh grated ginger
- 5 cloves minced garlic
- 3 TBSP crushed cashews
- 2 tsp salt
Instructions
- Heat oil in a skillet over medium heat.
- Cook diced onion until tender and translucent.
- Add grated ginger and minced garlic; cook until fragrant.
- Stir in cubed potatoes, carrots, crushed cashews, and tomato sauce.
- Season with salt and curry powder; combine well.
- Cook for about 15 minutes until potatoes are tender.
- Add green peas and bell peppers along with coconut milk; stir to combine.
- Simmer on low heat for 10–15 minutes to meld flavors.
- Serve warm with rice or naan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg