Description
Vegetarian Korma is a creamy, aromatic dish that showcases the vibrant flavors of Indian cuisine. This delightful curry is packed with an array of colorful vegetables and fragrant spices, making it perfect for family dinners, special occasions, or cozy nights in. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and guarantees to impress. Enjoy the rich, satisfying taste that caters to both vegetarians and meat-lovers alike.
Ingredients
Scale
- 2 tablespoons avocado or olive oil
- 1 small yellow onion (diced)
- 1 teaspoon fresh grated ginger
- 5 cloves minced garlic
- 3 russet potatoes (cubed)
- 4 carrots (bite-sized pieces)
- 1 cup frozen green peas
- 1/2 green bell pepper (chopped)
- 1/2 red bell pepper (chopped)
- 3 tablespoons crushed cashews
- 1/2 cup tomato sauce
- 2 teaspoons salt
- 2 tablespoons curry powder
- 1 cup unsweetened full-fat coconut milk
Instructions
- Heat oil in a skillet over medium heat.
- Sauté diced onion for about 5 minutes until tender.
- Add grated ginger and minced garlic, cooking 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 until potatoes are tender.
- Add frozen peas and chopped bell peppers along with coconut milk.
- Reduce heat to low, cover, and simmer for 10–15 minutes.
- Serve warm with rice or naan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 370
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg