Description
Indulge in the rich and aromatic flavors of this easy Vegetarian Korma Recipe, a delightful dish perfect for any occasion. This creamy curry combines fresh vegetables with fragrant spices and coconut milk, creating a comforting meal that appeals to both vegetarians and meat-lovers alike. Ideal for a cozy dinner at home or an impressive dinner party dish, this korma is sure to leave your guests craving more. Plus, it’s versatile enough to accommodate various dietary preferences, making it a great choice for family gatherings or meal prep!
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 cup frozen green peas
- 1/2 green bell pepper (chopped)
- 1/2 red bell pepper (chopped)
- 5 cloves garlic (minced)
- 1 teaspoon fresh grated ginger
- 3 tablespoons crushed cashews
- 1/2 cup tomato sauce
- 2 tablespoons curry powder
- 1 cup unsweetened full-fat coconut milk
- Salt to taste
Instructions
- Heat the oil in a skillet over medium heat until shimmering. Add diced onion and cook until tender.
- Stir in ginger and garlic; cook until fragrant.
- Add cubed potatoes, carrots, cashews, and tomato sauce; mix well.
- Season with salt and curry powder; stir thoroughly.
- Cook for about 15 minutes or until potatoes are tender.
- Add peas, chopped bell peppers, and coconut milk; stir well to coat.
- Reduce heat to low, cover, and simmer for another 10–15 minutes.
- Serve hot with rice or cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg