Description
This Vegetarian Korma is a rich and creamy Indian-inspired curry packed with hearty vegetables, cashews, and fragrant spices. Perfect for a cozy meal, it combines tender potatoes, carrots, colorful bell peppers, and green peas in a luscious coconut milk sauce, flavored with curry powder, ginger, and garlic. Ready in just 35 minutes, this dish makes a satisfying gluten-free vegetarian entree that pairs beautifully with rice or naan.
Ingredients
Scale
Vegetables
- 2 tablespoons avocado or olive oil
- 1 medium yellow onion, diced
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 medium russet potatoes, peeled and cubed
- 2 medium carrots, peeled and sliced
- 1/2 cup frozen green peas
- 1 green bell pepper, diced
- 1 red bell pepper, diced
Other Ingredients
- 1/3 cup crushed cashews
- 1/2 cup tomato sauce
- 1 teaspoon salt (adjust to taste)
- 2 teaspoons curry powder
- 1 cup full-fat coconut milk
Instructions
- Heat the Oil: Pour the avocado or olive oil into a large skillet and heat it over medium heat to prepare for sautéing.
- Sauté Onion: Add the diced yellow onion to the skillet and cook, stirring occasionally, until the onion becomes translucent and soft, about 5 minutes.
- Add Ginger and Garlic: Stir in the grated fresh ginger and minced garlic, cooking for another minute until fragrant but not browned.
- Combine Potatoes, Carrots, Cashews, and Tomato Sauce: Add the cubed russet potatoes, sliced carrots, crushed cashews, and tomato sauce to the skillet. Mix everything thoroughly to combine the ingredients evenly.
- Season the Mixture: Sprinkle in the salt and curry powder. Stir well to ensure the spices coat the vegetables evenly.
- Cook Vegetables: Cover the skillet and cook over medium heat for about 15 minutes, stirring occasionally, until the potatoes and carrots are tender but still hold their shape.
- Add Peas, Bell Peppers, and Coconut Milk: Stir in the frozen green peas and diced green and red bell peppers. Pour in the full-fat coconut milk and mix gently to combine all elements.
- Simmer the Korma: Reduce the heat to low, cover, and let the curry simmer for 10 to 15 minutes to allow the flavors to meld and the vegetables to soften further.
- Serve: Remove from heat and serve the vegetarian korma warm, ideally accompanied by basmati rice or warm naan bread.
Notes
- You can substitute russet potatoes with sweet potatoes for a different flavor profile.
- If you prefer a spicier dish, add a pinch of cayenne pepper or chopped green chilies along with the curry powder.
- Cashews can be dry roasted before adding to enhance their nutty flavor.
- For a thicker korma sauce, cook uncovered for a few extra minutes to reduce the coconut milk.
- This recipe is naturally gluten-free and vegetarian.
