Description
This Vegetarian Korma is a creamy and flavorful dish featuring tender potatoes, carrots, and bell peppers simmered in a rich coconut milk curry sauce with cashews and aromatic spices. Perfectly spiced and easy to prepare, it makes for a comforting meal served over rice or with naan bread.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons avocado or olive oil
- 1 medium yellow onion, diced
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 2 medium russet potatoes, peeled and cubed
- 2 medium carrots, peeled and chopped
- 1/2 cup frozen green peas
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
Other Ingredients
- 1/4 cup crushed cashews
- 1 cup tomato sauce
- 1 teaspoon salt, or to taste
- 2 tablespoons curry powder
- 1 cup full-fat coconut milk
Instructions
- Heat Oil: Heat 2 tablespoons of avocado or olive oil in a skillet over medium heat to prepare for sautéing the aromatics.
- Sauté Onion: Add the diced yellow onion to the skillet and sauté until it becomes translucent and soft, about 5 minutes.
- Add Ginger and Garlic: Stir in the grated fresh ginger and minced garlic, cooking for about 1-2 minutes until fragrant but not burnt.
- Add Vegetables and Cashews: Add the cubed russet potatoes, chopped carrots, crushed cashews, and tomato sauce to the skillet. Mix well to combine all ingredients evenly.
- Season: Sprinkle salt and curry powder over the mixture, stirring thoroughly to coat all the vegetables with the spices.
- Cook Potatoes: Cover and cook on medium heat for about 15 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork.
- Add Peas and Peppers: Incorporate the frozen green peas along with chopped green and red bell peppers into the skillet. Stir to combine.
- Add Coconut Milk and Simmer: Pour in the full-fat coconut milk and reduce the heat to low. Allow the korma to simmer gently for 10 to 15 minutes until the flavors meld and the sauce thickens slightly.
- Serve: Serve the vegetarian korma warm, paired traditionally with steamed rice or naan bread for a complete meal.
Notes
- Adjust the curry powder amount based on your preferred spice level.
- For a nut-free version, omit cashews or substitute with toasted sunflower seeds.
- Full-fat coconut milk gives a creamy texture; light coconut milk can be used for a lower calorie option but the sauce may be less rich.
- Leftovers keep well refrigerated for up to 3 days and taste even better on the second day.
- Optional garnish: fresh cilantro or a squeeze of lime to brighten the flavors before serving.
