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Vegetarian Korma

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A comforting and flavorful vegetarian korma made with vibrant vegetables and creamy coconut milk.

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 oil in a skillet over medium heat.
  2. Add diced onion and sauté until tender, about 5 minutes.
  3. Stir in garlic; cook until fragrant, about 2–3 minutes.
  4. Combine potatoes, carrots, crushed cashews, and tomato sauce; stir well.
  5. Season with salt and curry powder; mix thoroughly.
  6. Cook for about 15 minutes until potatoes are tender.
  7. Add peas, then stir in coconut milk.
  8. Reduce heat to low, cover, and simmer for 10–15 minutes.
  9. Serve warm over rice or cauliflower rice.

Notes

Can be served with warm naan bread, cucumber raita, or a salad of mixed greens and roasted chickpeas. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

Nutrition

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

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