Description
This Vegetarian Korma Recipe is a wholesome, flavorful dish that brings the best of Indian cuisine to your table. A creamy blend of spices and fresh vegetables, this korma is not only easy to prepare but also customizable to fit any palate. Whether you are a seasoned home cook or just starting, you’ll find this recipe approachable and satisfying. The vibrant colors and comforting aroma make it an ideal choice for weeknight dinners or special gatherings. Serve it over fluffy basmati rice or with warm naan for a complete meal that will delight vegetarians and meat-lovers alike.
Ingredients
Scale
- 2 tablespoons avocado or olive oil
- 1 small yellow onion, diced
- 3 russet potatoes, cubed
- 4 carrots, cut into bite-sized pieces
- 1 cup frozen green peas
- 1/2 cup tomato sauce
- 2 tablespoons curry powder
- 1 cup full-fat coconut milk
- Fresh cilantro for garnish
Instructions
- Heat oil in a skillet over medium heat.
- Sauté diced onion until tender (3–4 minutes). Add ginger and garlic; cook until fragrant (2 minutes).
- Stir in potatoes, carrots, cashews, tomato sauce, salt, and curry powder; mix well.
- Cook for about 15 minutes until vegetables are tender.
- Add green peas and bell peppers; pour in coconut milk.
- Reduce heat to low, cover, and simmer for 10–15 minutes.
- Serve warm over rice or with naan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg