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Vegetarian Korma

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A fragrant and comforting one-pot vegetarian korma filled with flavors from coconut milk and aromatic spices.

Ingredients

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  • 2 TBSP avocado or olive oil
  • 1 small yellow onion (diced)
  • 5 cloves minced garlic
  • 3 russet potatoes (cut into cubes)
  • 4 carrots (cut into bite-sized pieces)
  • 1 cup frozen green peas
  • 1/2 cup tomato sauce
  • 1 cup unsweetened full-fat coconut milk
  • 2 TBSP curry powder
  • 3 TBSP crushed cashews

Instructions

  1. Heat the avocado or olive oil in a skillet over medium heat.
  2. Add the diced onion to the skillet and sauté until tender, about 5 minutes.
  3. Throw in the minced garlic and cook until fragrant, approximately 2-3 minutes.
  4. Combine the cubed potatoes, bite-sized carrots, crushed cashews, and tomato sauce in the skillet.
  5. Season the mixture with salt and curry powder, mixing thoroughly.
  6. Cook for about 15 minutes until the potatoes are tender.
  7. Add the frozen green peas and stir in the coconut milk.
  8. Reduce the heat to low, cover, and let it simmer for 10-15 minutes.
  9. Serve your vegetarian korma warm over rice or cauliflower rice.

Notes

Pairs beautifully with naan or paratha. Can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

Find it online: https://tashirecipez.com/vegetarian-korma-recipe-2/

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