Vegan Vegetable Korma
5/5
Vegan Vegetable Korma is a creamy, aromatic, and flavorful Indian curry made with an assortment of vegetables and a rich, dairy-free sauce. It’s a delightful dish that’s perfect for those seeking a vegan and gluten-free option for a traditional Indian meal.
INGREDIENTS
For the Curry:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 cups mixed vegetables (e.g., carrots, potatoes, peas, cauliflower, bell peppers), chopped into bite-sized pieces
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup unsalted cashews, soaked in hot water for 20 minutes and drained
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
- Cooked basmati rice or naan bread for serving
INSTRUCTIONS
Making the Curry:
- Heat the vegetable oil in a large, deep skillet or pot over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and ginger. Sauté for another minute until fragrant.
- Add the curry powder, ground turmeric, ground cumin, ground coriander, and red chili powder. Cook for 1-2 minutes, stirring constantly, to toast the spices.
- Add the mixed vegetables and cook for 3-4 minutes, allowing them to slightly soften.
- Pour in the diced tomatoes (with their juices) and stir to combine.
- In a blender, combine the soaked and drained cashews with the coconut milk. Blend until you have a smooth, creamy mixture.
- Pour the cashew-coconut mixture into the pot with the vegetables and tomatoes. Stir well to combine.
- Season with salt and pepper to taste. If the sauce is too thick, you can add a little water to achieve your desired consistency.
- Cover the pot and simmer for about 15-20 minutes, or until the vegetables are tender and the flavors have melded together.
TIPS
- Adjust the level of spiciness by adding more or less red chili powder.
- You can customize the vegetable selection based on your preferences and what’s in season.
- If you prefer a nut-free option, you can use unsweetened coconut yogurt or almond milk as a cashew substitute in the sauce.
NUTRITION VALUE
- Calories: Approx. 300 kcal
- Protein: 7g
- Carbohydrates: 18g
- Fiber: 3g
- Fat: 24g
- Vitamin A: 40% DV
- Vitamin C: 30% DV
- Iron: 15% DV
