Coconut Vegetarian Korma

Name: Coconut Vegetarian Korma
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 2 medium potatoes, cut into small, bite-sized pieces; 4 cups mixed chopped vegetables (cauliflower, carrots, beans, bell peppers, corn, and peas all work well); 1 tablespoon oil; 1 large onion, chopped; 1 2-inch piece of ginger, peeled and chopped; 4 garlic cloves, smashed with the back of a knife; 1 5.5-ounce can of tomato paste; 1 tablespoon each: curry powder and garam masala; 1 1/2 teaspoons each: cumin, coriander, turmeric, cardamom; 1-2 teaspoons sea salt; 1/2 teaspoon each: ground cloves, fennel, fenugreek and chili flakes; 1 400ml can of coconut milk; 1/2 cup cashews; 2 tablespoons lemon juice; 1/2 cup yogurt (omit or use vegan yogurt for vegan); 1 tablespoon brown sugar (sub coconut sugar or honey for paleo); Top with any or all: cashews, cilantro, lemon, and raisins

Instructions

Prep:10minCook:30min

This easy to make Creamy Coconut Vegetarian Korma makes a great go-to Meatless Monday meal. It's naturally paleo and gluten-free and can easily be made vegan. Serve it with a side of rice, quinoa or cauliflower rice for a quick and delicious dinner.

Updated at: Sun, 31 Oct 2021 14:50:11 GMT