Creamy Indian Vegetable Korma
Warm up on a cold winter day with this Creamy Indian Vegetable Korma recipe. Aromatic spices and creamy coconut milk make for a healthy and satisfying vegan dish.
FOR THE SAUCE
- 1 medium yellow onion, peeled and halved
- 3 cloves garlic, peeled
- 1 (1-inch) piece ginger root, roughly chopped
- 1 jalapeno pepper, stemmed and seeded
- 1/4 cup raw cashews
FOR THE KORMA
- 1 tablespoon vegetable oil
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon cinnamon
- 1/2 teaspoon coriander
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon ground cardamom
- 2 small tomatoes, diced
- 1/2 cup canned, unsweetened full-fat coconut milk
- 3/4 cup plain yogurt
- 1 1/2 teaspoons brown sugar
- 1/2 medium waxy potato, peeled and diced
- 1 cup chopped cauliflower
- 1 cup frozen peas and carrot mix
- 1 cup chopped fresh green beans
- Place the onion, garlic, ginger, jalapeño, and cashews in the bowl of a blender along with 1/2 cup of water. Process until pureed.
- Heat the vegetable oil in a large sauté pan set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.
- Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.
- Add the tomato, coconut milk, yogurt, brown sugar, potato, cauliflower, peas-and-carrots, and green beans. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes.
- Uncover and cook further for 5 to 10 minutes, until the potatoes are tender. Serve with cooked basmati rice and naan bread.
Adopted from thewanderlustkitchen.com
If you loved this Creamy Indian Vegetable Korma recipe, be sure to try out this Roasted Buddha Bowl with Cashew Nuts.