Description
Indulge in the vibrant flavors of this Vegetarian Korma Recipe, a creamy and aromatic dish that brings the essence of Indian cuisine right to your kitchen. Perfect for family dinners or special occasions, this hearty vegetable curry features colorful veggies and a delightful blend of spices, making it a favorite among vegetarians and vegans alike. With just 10 minutes of prep time and ready in under 40 minutes, this korma is not only quick but also customizable to suit your taste. Serve it with fluffy rice or warm naan for a complete meal that will impress everyone at your table.
Ingredients
Scale
- 2 tablespoons avocado or olive oil
- 1 small yellow onion (diced)
- 3 russet potatoes (cubed)
- 4 carrots (cut into bite-sized pieces)
- 1/2 cup tomato sauce
- 1 cup unsweetened full-fat coconut milk
- 2 tablespoons curry powder
- 1 cup frozen green peas
- Salt
- Fresh grated ginger
- 5 cloves minced garlic
- 3 tablespoons crushed cashews
- 1/2 green bell pepper (chopped)
- 1/2 red bell pepper (chopped)
Instructions
- Heat oil in a skillet over medium heat.
- Sauté diced onion until tender (about 5 minutes).
- Add grated ginger and minced garlic; cook until fragrant.
- Stir in potatoes, carrots, crushed cashews, tomato sauce, salt, and curry powder.
- Cook for about 15 minutes until potatoes are tender.
- Mix in frozen peas and chopped bell peppers; pour in coconut milk.
- Reduce heat to low, cover, and simmer for an additional 10–15 minutes.
- Serve hot with rice or naan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 370
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg