Description
Discover the irresistible Vegetarian Korma Recipe, a creamy and aromatic dish that seamlessly blends a variety of fresh vegetables with rich spices and coconut milk. Perfect for any occasion, this delightful curry is not only quick to prepare in just 35 minutes but also caters to both vegetarians and meat-lovers alike. The vibrant flavors of ginger, garlic, and curry powder create an unforgettable experience for your taste buds. Serve it over fluffy basmati rice or alongside warm naan for a complete meal that everyone will enjoy.
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)
- 3 TBSP crushed cashews
- 1/2 cup tomato sauce
- 2 tsp salt
- 2 TBSP curry powder
- 1 cup frozen green peas
- 1/2 green bell pepper (chopped)
- 1/2 red bell pepper (chopped)
- 1 cup unsweetened full-fat coconut milk
Instructions
- Heat oil in a skillet over medium heat. Sauté diced onion for 3–5 minutes until tender.
- 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, stirring occasionally, until potatoes are tender.
- Add frozen peas and chopped bell peppers; pour in coconut milk.
- Lower heat, cover, and simmer for another 10–15 minutes.
- Serve warm with rice or naan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 370
- Sugar: 5g
- Sodium: 860mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg