Description
Indulge in the deliciousness of this Vegetarian Korma Recipe, a creamy and aromatic curry that brings the essence of Indian cuisine straight to your kitchen. This dish is a vibrant medley of fresh vegetables like potatoes, carrots, and peas, all enveloped in a rich coconut milk sauce infused with fragrant spices. Perfect for family dinners or special occasions, this vegetarian delight is not only quick to prepare but also packed with nutrients, making it a wholesome comfort food option everyone will love.
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 (cut into cubes)
- 4 carrots (cut into bite-sized pieces)
- 3 tbsp crushed cashews
- 1/2 cup tomato sauce
- 2 tsp salt
- 2 tbsp curry powder
- 1 cup frozen green peas
- 1/2 green bell pepper (chopped)
- 1/2 red bell pepper (chopped)
- 1 cup unsweetened full-fat coconut milk
Instructions
- Heat oil in a skillet over medium heat until shimmering.
- Add diced onion and cook until tender (about 3–5 minutes).
- Stir in ginger and garlic; cook for another 2–3 minutes until fragrant.
- Incorporate cubed potatoes, carrots, cashews, and tomato sauce.
- Season with salt and curry powder; mix well.
- Cook for about 15 minutes until potatoes are fork-tender.
- Add peas and chopped bell peppers; stir in coconut milk.
- Reduce heat to low, cover, and let simmer for another 10–15 minutes.
- Serve with rice or cauliflower rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 5g
- Sodium: 650mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg