Description
Indulge in the rich and creamy flavors of our Vegetarian Korma Recipe, a delightful Indian dish that brings a burst of color and taste to your dining table. This easy-to-make curry features a medley of fresh vegetables simmered in coconut milk and fragrant spices, offering both comfort and nutrition. Perfect for dinner parties or cozy nights in, this versatile recipe is sure to impress everyone. Serve it with fluffy basmati rice or warm naan, and enjoy a satisfying, plant-based meal that caters to various dietary preferences.
Ingredients
Scale
- 2 tablespoons avocado or olive oil
- 1 small yellow onion (diced)
- 3 russet potatoes (cubed)
- 4 carrots (bite-sized pieces)
- 1/2 cup tomato sauce
- 1 cup unsweetened full-fat coconut milk
- 1 cup frozen green peas
- 2 tablespoons curry powder
- Fresh ginger, garlic, bell peppers, and cashews
Instructions
- Heat oil in a large skillet over medium heat until shimmering.
- Add diced onion; cook until tender (about 5 minutes).
- Stir in grated ginger and minced garlic; sauté for an additional 2–3 minutes.
- Combine cubed potatoes, carrots, crushed cashews, and tomato sauce; mix well.
- Season with salt and curry powder; stir thoroughly.
- Cook for about 15 minutes or until potatoes are tender.
- Add peas and bell peppers; pour in coconut milk.
- Cover and simmer on low for another 10–15 minutes until heated through.
- Serve with rice or naan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg