Description

Indulge in the warm, creamy goodness of our Vegetarian Korma Recipe, a delightful blend of vibrant vegetables and aromatic spices. This dish is perfect for both busy weeknights and special gatherings. The korma features tender potatoes, carrots, and peas simmered in a rich coconut milk sauce enriched with fragrant spices. Whether served with fluffy basmati rice or soft naan, this versatile dish promises to impress everyone at the table. Experience a flavor explosion that’s not just delicious but also packed with wholesome ingredients, making it a guilt-free indulgence that’s sure to satisfy your cravings!

Ingredients

Scale

2 tablespoons avocado or olive oil
1 small yellow onion (diced)
5 cloves garlic (minced)
3 russet potatoes (cubed)
4 carrots (sliced)
1 cup frozen green peas
1/2 green bell pepper (chopped)
1/2 red bell pepper (chopped)
1 cup unsweetened full-fat coconut milk
3 tablespoons crushed cashews
1/2 cup tomato sauce
2 tablespoons curry powder
Salt to taste

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Instructions

Heat oil in a skillet over medium heat until shimmering.
Sauté diced onion for about 5 minutes until tender.
Add minced garlic and grated ginger; cook for an additional 2–3 minutes until fragrant.
Stir in cubed potatoes, sliced carrots, crushed cashews, tomato sauce, salt, and curry powder.
Cook for about 15 minutes or until potatoes are tender.
Add frozen peas and chopped peppers along with coconut milk; stir well.
Reduce heat to low and cover; let simmer for 10–15 minutes to meld flavors.
Serve hot with rice or naan.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Skillet
Cuisine: Indian

Nutrition

Serving Size: 1 cup (240g)
Calories: 325
Sugar: 7g
Sodium: 470mg
Fat: 18g
Saturated Fat: 12g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 6g
Protein: 7g
Cholesterol: 0mg