This Vegetarian Korma is a rich and comforting dish that’s filled with tender vegetables, warming spices, and creamy coconut milk. Featuring a blend of potatoes, carrots, peas, and bell peppers, this recipe is hearty, nutritious, and perfect for a plant-based dinner. With a subtle sweetness from coconut milk and a mild heat from curry powder, this korma is deliciously balanced and easy to make. Serve it with rice or naan for a complete, satisfying meal that’s packed with flavor!
Ingredients:
- 2 tablespoons avocado or olive oil
- 1 small yellow onion, diced
- 1 teaspoon fresh grated ginger
- 5 cloves garlic, minced
- 3 russet potatoes, cut into cubes
- 4 carrots, cut into bite-sized pieces
- 3 tablespoons crushed cashews
- 1/2 cup tomato sauce
- 2 teaspoons salt
- 2 tablespoons curry powder
- 1 cup frozen green peas
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 1 cup unsweetened full-fat coconut milk
Instructions:
- Sauté the Aromatics: Heat the oil in a large skillet or pot over medium heat. Incorporate the chopped onion and cook for roughly 5 minutes until it becomes tender. Then, add the freshly grated ginger and minced garlic, sautéing for an additional 1 to 2 minutes until the mixture is aromatic.
- Add the Vegetables: Add the cubed potatoes and carrots to the skillet. Stir well to coat the vegetables in the oil and aromatics, cooking for about 5 minutes.
- Build the Korma Base: Add the crushed cashews, tomato sauce, salt, and curry powder to the skillet. Stir everything together, allowing the flavors to meld, and cook for 3-4 minutes.
- Simmer with Coconut Milk: Add the coconut milk and mix well. Allow the mixture to come to a gentle simmer, then lower the heat to maintain a soft simmer. Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes and carrots are tender.
- Add the Final Vegetables: Add the frozen green peas and the chopped green and red bell peppers. Stir to combine and cook for an additional 5-7 minutes, until the peppers are tender but still vibrant.
- Serve: Taste and adjust the seasoning as desired. Serve hot over rice or with warm naan, garnished with extra cashews or fresh cilantro if desired.
Conclusion:
This Creamy Vegetarian Korma is a satisfying, flavor-packed dish with tender vegetables and a fragrant coconut-curry sauce. Its creamy texture and mild spice make it a comforting choice for any day of the week. Enjoy it as a standalone meal or pair it with your favorite sides for a complete, nourishing dinner.
Creamy Vegetarian Korma with Coconut Milk
A warm, creamy korma with potatoes, carrots, peas,and bell peppers simmered in a fragrant coconut milk sauce with curry spices.
Ingredients
- 2 tablespoons avocado or olive oil
- 1 small yellow onion diced
- 1 teaspoon fresh grated ginger
- 5 cloves garlic minced
- 3 russet potatoes cut into cubes
- 4 carrots cut into bite-sized pieces
- 3 tablespoons crushed cashews
- 1/2 cup tomato sauce
- 2 teaspoons salt
- 2 tablespoons curry powder
- 1 cup frozen green peas
- 1/2 green bell pepper chopped
- 1/2 red bell pepper chopped
- 1 cup unsweetened full-fat coconut milk
Instructions
- Sauté the Aromatics: Heat the oil in a large skillet or pot over medium heat. Incorporate the chopped onion and cook for roughly 5 minutes until it becomes tender. Then, add the freshly grated ginger and minced garlic, sautéing for an additional 1 to 2 minutes until the mixture is aromatic.
- Add the Vegetables: Add the cubed potatoes and carrots to the skillet. Stir well to coat the vegetables in the oil and aromatics, cooking for about 5 minutes.
- Build the Korma Base: Add the crushed cashews, tomato sauce, salt, and curry powder to the skillet. Stir everything together, allowing the flavors to meld, and cook for 3-4 minutes.
- Simmer with Coconut Milk: Add the coconut milk and mix well. Allow the mixture to come to a gentle simmer, then lower the heat to maintain a soft simmer. Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes and carrots are tender.
- Add the Final Vegetables: Add the frozen green peas and the chopped green and red bell peppers. Stir to combine and cook for an additional 5-7 minutes, until the peppers are tender but still vibrant.
- Serve: Taste and adjust the seasoning as desired. Serve hot over rice or with warm naan, garnished with extra cashews or fresh cilantro if desired.