Description
Vegetarian Korma is a creamy, aromatic Indian curry that brings vibrant flavors and colors to your table. This delightful dish is not only quick to prepare—taking just about 35 minutes from start to finish—but also packed with nutritious vegetables and rich coconut milk. Whether you are hosting a festive gathering or enjoying a cozy family dinner, this korma will surely impress everyone with its tantalizing spices and comforting texture. Serve it with fluffy basmati rice or warm naan for a complete meal that’s both satisfying and 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 (cubed)
- 4 carrots (cut into bite-sized pieces)
- 3 tablespoons crushed cashews
- ½ cup tomato sauce
- 2 teaspoons salt
- 2 tablespoons curry powder
- 1 cup frozen green peas
- ½ green bell pepper (chopped)
- ½ red bell pepper (chopped)
- 1 cup unsweetened full-fat coconut milk
Instructions
- Heat oil in a skillet over medium heat.
- Add diced onion; cook until tender and translucent.
- Stir in ginger and garlic; cook until fragrant.
- Add potatoes, carrots, cashews, and tomato sauce; mix well.
- Season with salt and curry powder; stir thoroughly.
- Cook for about 15 minutes until potatoes are tender.
- Stir in peas and bell peppers; add coconut milk.
- Reduce heat, cover, and simmer for another 10–15 minutes.
- Serve warm with rice or naan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 350
- Sugar: 6g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg