Vegetable Korma

Name: Vegetable Korma
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 15 Cashews; 1 1/4 cup Water (divided); 2 tablespoon Oil; 1 1/4 cup Onions (diced); 1 teaspoon Ginger (grated ); 1 teaspoon Garlic (minced); 1 cup Tomato puree (or 2 tomatoes pureed ); 1/2 cup Coconut milk; 1 tablespoon Lime juice; Cilantro; 1 teaspoon Cumin seeds (Jeera); 6 Black Peppercorns; 3 Green Cardamom (Elaichi); 5 Cloves (Laung); 1 Bay leaf (Tej Patta); 1 inch Cinnamon (Dalchini); 2 teaspoon Coriander powder (Dhaniya powder); 1/2 teaspoon Garam Masala; 1 teaspoon Salt (adjust to taste); 1/2 teaspoon Ground Turmeric (Haldi powder); 1/2 teaspoon Kashmiri red chili powder (optional, adjust to taste); 1 Potato (cut into 1/2-1 inch pieces, about 7.4 oz ); 1 cup Cauliflower (Gobi) (large florets, about 5oz); 1 cup Carrots (cut into rounds); 1/2 cup Green peas (frozen); 1/2 cup Green Beans (cut into 2 inch pieces)

Instructions

Prep:10minCook:20min

Easy & Creamy Vegetable Korma made in the Instant Pot or stovetop. This restaurant-style creamy vegetable korma curry is a perfect blend of vegetables with a creamy coconut-based sauce. A vegan & gluten-free curry that pairs perfectly with naan or rice.

Updated at: Thu, 21 Nov 2024 08:52:22 GMT