Creamy Vegetable Korma
This delicious vegan vegetable korma is a flavor-packed curry featuring a rich sauce made from aromatic spices, blended cashews, and coconut milk. Filled with vibrant fresh vegetables and perfectly balanced with plant-based yogurt, it is a heartwarming comfort meal the whole family will enjoy.
Instructions
- 1
Boil potatoes (2 medium) in a pot for 5 minutes. Add mixed chopped vegetables (4 cups) and boil for another 5 minutes. Drain and set aside.
- 2
Heat oil (1 tbsp) in a pot over medium-high heat. Cook onion (1 large) until soft, about 5 minutes. Add piece of ginger (2 inch) and garlic (4 cloves) and cook for 2 minutes more.
- 3
Stir in tomato paste (5.5 oz), curry powder (1 tbsp), garam masala (1 tbsp), ground cumin (1.5 tsp), ground coriander (1.5 tsp), ground turmeric (1.5 tsp), ground cardamom (1.5 tsp), sea salt (1.5 tsp), ground cloves (0.5 tsp), fennel seeds (0.5 tsp), fenugreek powder (0.5 tsp), and chili flakes (0.5 tsp). Cook until fragrant.
- 4
Add coconut milk (1 can), cashews (0.5 cup), lemon juice (2 tbsp), and 1.25 cups water. Simmer for 5 minutes.
- 5
Blend the sauce until completely smooth using a blender.
- 6
Stir in plant based yogurt (0.5 cup) and brown sugar (1 tbsp). Fold in the cooked vegetables and serve topped with cashews (1 handful), fresh cilantro (1 handful), and raisins (1 handful).
Nutrition Facts
Per portion