Vegetable Korma
This vegetable korma makes the perfect weeknight dinner. It's packed with flavor, loaded with fresh vegetables, entirely vegan, and ready in less than 30 minutes!
Servings 4 servings
Calories 440kcal
Ingredients
- 3 carrots
- 3 cups cauliflower
- 1 1/2 cups green beans
- 1 cup peas
- 2 potatoes
- 1 14 oz can diced tomatoes
- 1 can full-fat coconut milk
- 1/2 cup cashews
- 1 onion
- 4 cloves of garlic
- 1 inch piece of ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
Instructions
- Before you start with this recipe: soak the cashews for 1 hour in boiling water from the tea kettle.
- Cut the carrots into half moons, the cauliflower into small florets, and the potatoes into medium-sized cubes. Cook the potatoes for 5 minutes in boiling water. Then add the remaining vegetables and cook them for another 5 minute.
- Finely chop the onion, the garlic, and the ginger.
- In a large pan, heat some oil and sauté the onion for 3 minutes until translucent. Then add the garlic and the ginger and cook for 2 more minutes.
- Next, add the spices and cook for another minute until fragrant.
- Place the onion mixture into a food processor or high speed blender along with the coconut milk, the canned diced tomatoes, and the cashews.
- Process until smooth. Pour the sauce into a pan and heat on medium heat.
- Drain the cooked vegetables. Add the vegetables to the sauce and stir well.
- Sprinkle with freshly chopped cilantro and red pepper flakes and serve over rice or with naan bread. Enjoy!
Notes
- Don't leave out any of the spices. They're necessary for the perfect flavor!
- If you want a lighter version of this dish, you could replace the coconut milk with plant-based coconut yogurt. Just make sure it's unsweetened.
- Feel free to switch up the vegetables. Sweet potatoes and broccoli are also great in this vegetable korma! Or you could use chickpeas instead of peas.