Description
Indulge in the rich and creamy goodness of this Vegetarian Korma Recipe, a perfect blend of aromatic spices and fresh vegetables. This dish is a celebration of vibrant flavors, featuring a luscious coconut milk base that brings warmth and comfort to any meal. Whether you’re hosting a family dinner or enjoying a cozy night in, this easy-to-make recipe is sure to impress both vegetarians and meat-lovers alike. With its versatile serving options, you can pair it with rice, naan, or quinoa for a satisfying dining experience. Get ready to embark on a culinary journey with this beloved Indian classic!
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 cup tomato sauce
- 1 cup unsweetened full-fat coconut milk
- 3 TBSP crushed cashews
- 2 TBSP curry powder
- Salt to taste
Instructions
- Heat the oil in a skillet over medium heat.
- Add the diced onion and cook until tender, about 5 minutes.
- Stir in ginger and garlic; cook for another 2-3 minutes until fragrant.
- Add cubed potatoes, carrots, cashews, and tomato sauce; stir well.
- Sprinkle salt and curry powder; mix thoroughly.
- Cook while stirring for about 15 minutes until potatoes are tender.
- Stir in green peas and bell peppers, then add coconut milk.
- Reduce the heat to low and simmer for an additional 10-15 minutes.
- Serve warm with rice or naan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 365
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg