Description
Indulge in the rich and creamy goodness of this Vegetarian Korma, a classic dish that brings the vibrant flavors of Indian cuisine right to your kitchen. This easy-to-make korma is packed with a delightful mix of vegetables, aromatic spices, and coconut milk, creating a hearty and satisfying meal perfect for family dinners or special occasions. The beauty of this recipe lies in its versatility; you can customize it with your favorite seasonal vegetables or adjust the spice levels to suit your taste. Serve it alongside fluffy basmati rice or warm naan bread for a complete experience that will warm your heart and tantalize your taste buds.
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 cup unsweetened full-fat coconut milk
- 2 tablespoons curry powder
- 5 cloves garlic (minced)
- 1 teaspoon fresh grated ginger
- 3 tablespoons crushed cashews
- 1/2 cup tomato sauce
- 2 teaspoons salt
Instructions
- Heat oil in a skillet over medium heat. Add diced onion and sauté until tender.
- Stir in minced garlic, ginger, cubed potatoes, carrots, crushed cashews, tomato sauce, salt, and curry powder; combine well.
- Cook for about 15 minutes until the potatoes are fork-tender.
- Mix in frozen peas, bell peppers, and coconut milk. Reduce heat to low and simmer for an additional 10–15 minutes.
- Serve warm with rice or naan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg