How to Make Vegetarian Korma - A Step-by-Step Guide

Vegetarian Korma is a flavorful and aromatic Indian curry made with a variety of vegetables and a creamy coconut milk gravy. This dish is a popular choice for those who follow a vegetarian or vegan diet, as it is rich in flavor and satisfying without the need for any meat. The combination of spices and vegetables in this dish creates a harmony of flavors that is both comforting and delicious.

One of the most appealing aspects of Vegetarian Korma is its versatility. You can use a wide ...

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Ingredients

  • 1 ½ tablespoons vegetable oil
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon minced fresh ginger root
  • 4 carrots, cubed
  • 2 potatoes, cubed
  • 1 (4 ounce) can tomato sauce
  • 3 tablespoons ground unsalted cashews
  • 1 fresh jalapeno pepper, seeded and sliced
  • 1 ½ tablespoons curry powder
  • 2 teaspoons salt
  • 1 cup heavy cream
  • 1 cup frozen green peas
  • ½ green bell pepper, chopped
  • ½ red bell pepper, chopped
  • 1 bunch fresh cilantro for garnish

Information

  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins
  • Servings: 4

  • Gather all ingredients.
  • Heat oil in a skillet over medium heat. Add onion; cook and stir until tender, about 2 to 3 minutes. Stir in garlic and ginger; cook and stir until fragrant, about 1 minute.
  • Stir in carrots, potatoes, tomato sauce, cashews, and jalapeño. Season with curry powder and salt; cook and stir until potatoes are tender, about 10 minutes.
  • Stir in cream, peas, green bell pepper, and red bell pepper; reduce heat to low, cover, and simmer for 10 minutes. Garnish with cilantro to serve.
  • Nutrition

    462 cal.

    • Total Fat: 31g
    • Saturated Fat: 15g
    • Cholesterol: 82mg
    • Sodium: 1434mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 8g
    • Total Sugars: 9g
    • Protein: 9g
    • Vitamin C: 73mg
    • Calcium: 120mg
    • Iron: 4mg
    • Potassium: 1088mg