Description
Vegetarian Korma is a creamy, aromatic delight that brings the rich flavors of Indian cuisine to your table. This easy-to-make curry is packed with vibrant vegetables and spices, making it a perfect choice for everything from weeknight dinners to festive gatherings. Ideal for both seasoned vegetarians and those looking to incorporate more plant-based meals into their diet, this recipe offers versatility in ingredients and can be adjusted to suit your taste preferences. Serve it over fluffy basmati rice or alongside warm naan for a complete meal that will impress family and friends.
Ingredients
Scale
- 2 tablespoons avocado or olive oil
- 1 small yellow onion (diced)
- 1 teaspoon fresh grated ginger
- 5 cloves garlic (minced)
- 3 russet potatoes (cubed)
- 4 carrots (bite-sized pieces)
- 3 tablespoons crushed cashews
- ½ cup tomato sauce
- 2 teaspoons salt
- 2 tablespoons curry powder
- 1 cup frozen green peas
- ½ green bell pepper (chopped)
- ½ red bell pepper (chopped)
- 1 cup unsweetened full-fat coconut milk
Instructions
- In a skillet, heat oil over medium heat until shimmering.
- Sauté diced onion until tender and translucent.
- Add grated ginger and minced garlic; cook until fragrant.
- Stir in cubed potatoes, carrots, crushed cashews, and tomato sauce.
- Season with salt and curry powder; mix well.
- Cook for about 15 minutes or until potatoes are fork-tender.
- Incorporate green peas and chopped bell peppers.
- Pour in coconut milk, reduce heat, cover, and simmer for 10–15 minutes.
- Serve hot over rice or cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg