Description
Indulge in the comforting flavors of this Vegetarian Korma Recipe, a creamy and aromatic curry that showcases a colorful array of vegetables. With its unique blend of spices and rich coconut milk, this dish is perfect for family dinners or special occasions. Not only is it satisfying and nutritious, but it’s also incredibly easy to make, ensuring that you can serve up a delightful meal without any hassle. Whether paired with fluffy basmati rice or soft naan, this vegetarian korma is sure to impress everyone at the table with its deliciously layered flavors.
Ingredients
Scale
- 2 tablespoons 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 green bell pepper (chopped)
- 1/2 red bell pepper (chopped)
- 5 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1/2 cup tomato sauce
- 3 tablespoons crushed cashews
- 2 tablespoons curry powder
- 1 cup unsweetened full-fat coconut milk
- Salt to taste
Instructions
- Heat oil in a skillet over medium heat and sauté diced onions until tender.
- Add grated ginger and minced garlic; cook until fragrant.
- Stir in cubed potatoes, carrots, crushed cashews, tomato sauce, salt, and curry powder; combine well.
- Cook for about 15 minutes until potatoes are tender.
- Mix in frozen peas and chopped bell peppers along with coconut milk.
- Simmer on low heat for an additional 10–15 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg