Description
This Creamy Vegetarian Korma with Coconut Milk is a rich, flavorful, and comforting dish made with tender vegetables, bold spices, and a creamy coconut milk base. Whether served over basmati rice or paired with naan, this dish is sure to be a favorite for both weeknight dinners and special occasions. Completely vegetarian and vegan-friendly, it’s as wholesome as it is delicious.
Ingredients
Scale
- 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.
Notes
- Spice Level: Adjust the spice level by adding cayenne pepper or fresh green chilies for more heat.
- Nut-Free Option: Omit the cashews or replace them with sunflower seeds to make the dish nut-free.
- Additional Vegetables: Feel free to add zucchini, sweet potatoes, or cauliflower for extra variety.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave, adding a splash of coconut milk if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired