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Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Dish
- Allergens:
- Seasons:all
- Cuisines:
- Courses:dinner
Recipe Description
This creamy Vegan Korma is a delightful plant-based version of the traditional Indian dish. It blends fragrant spices with rich coconut milk and cashews to create a lusciously smooth sauce, enveloping a colorful medley of vegetables for a hearty and satisfying meal. The korma is perfect for those who love deep, complex flavors without any animal products. Serve this comforting dish over steamed rice or with naan for a complete meal that will satisfy vegans and non-vegans alike.
Ingredients
- 2 tbsp coconut oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 300ml coconut milk
- 50g cashews, blended into a paste
- 1 large carrot, chopped
- 1 bell pepper, chopped
- 100g green beans, trimmed and halved
- 1 small head of cauliflower, cut into florets
- 200g canned chopped tomatoes
- Salt to taste
Steps:
- Heat coconut oil in a pan over medium heat.
- Add onions and sauté until translucent.
- Stir in garlic and ginger, and cook for another minute.
- Add garam masala, turmeric, and cumin, cooking until aromatic.
- Pour in coconut milk and bring to a simmer.
- Add all vegetables and chopped tomatoes to the pan. Bring to a boil, then simmer for 20 minutes or until vegetables are tender.
- Season with salt. Garnish with fresh cilantro before serving with rice or naan.
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