Vegetable Korma Recipe
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
4.9 out of 5 stars
(39)
Ingredients
4 servings
- 1 tablespoon oil (I like to use avocado oil (use ghee if not vegan/dairy-free)
- 1 onion (any variety, chopped)
- 5 garlic cloves (minced or grated)
- 1 one-inch knob fresh ginger root (grated)
- 1 jalapeno or serrano chile (finely chopped)
- ½ cup raw cashews (ground or finely chopped)
- 1 potato (any variety, peeled and chopped)
- 2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1 tablespoon granulated sugar (we like to use coconut sugar)
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 2 green cardamom pods (contents emptied, or ¼ teaspoon ground)
- 2 13.5-ounce can full fat coconut milk
- ½ cup plain plant-based yogurt (use plain Greek if not vegan/dairy-free)
- 4 cups fresh or frozen vegetables (any variety you like)
- ¼ cup fresh cilantro (chopped (plus extra for garnishing)
- 1 tablespoon lime juice
- sea salt or pink salt (to taste)
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Preparation
Step 1
Saute
Step 2
In a large pot or skillet over medium heat, add the oil, onion, garlic, ginger and chile. Saute for 10 minutes.
Step 3
Add the cashews, potato, tomato paste, curry powder, sugar, garam masala, coriander and cardamom. Saute for 5 minutes longer, stirring frequently.
Step 4
Simmer
Step 5
Stir in the coconut milk, yogurt and vegetables. Simmer for 25 minutes, or until the vegetables are tender and the sauce is creamy.
Step 6
Stir in the cilantro and lime juice and then salt to taste. Garnish with more cilantro before serving alongside rice or quinoa. Enjoy!
Step 7
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