Description
Indulge in the rich and creamy flavors of this Vegetarian Korma Recipe, a delightful dish that brings the heart of Indian cuisine right to your kitchen. This flavorful curry is brimming with fresh vegetables, aromatic spices, and a luscious coconut milk base, making it perfect for any occasion. Whether you’re hosting a family dinner or enjoying a cozy night in, this easy-to-make korma satisfies both vegetarians and meat-lovers alike. Pair it with rice or naan for a complete meal that will have everyone asking for seconds.
Ingredients
Scale
- 2 tbsp avocado or olive oil
- 1 small yellow onion (diced)
- 1 tsp fresh grated ginger
- 5 cloves garlic (minced)
- 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 tbsp crushed cashews
- 1/2 cup tomato sauce
- 2 tsp salt
- 2 tbsp curry powder
- 1 cup unsweetened full-fat coconut milk
Instructions
- Heat oil in a skillet over medium heat until shimmering.
- Sauté diced onion until tender, about 5 minutes.
- Add ginger and garlic; cook for another 2–3 minutes until fragrant.
- Stir in cubed potatoes, carrots, crushed cashews, and tomato sauce.
- Season with salt and curry powder; mix thoroughly.
- Cook for about 15 minutes or until potatoes are tender.
- Add peas and bell peppers; stir in coconut milk.
- Reduce heat to low and cover; simmer for an additional 10–15 minutes until heated through.
- Serve warm with rice or naan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 590mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg