Vegan Korma

Vegan Korma is a rich and creamy Indian curry made with a medley of vegetables and aromatic spices, perfect for a comforting lunch. This dish is both flavorful and satisfying, featuring a velvety sauce that pairs beautifully with rice or naan.

Ingredients

• Cauliflower - 200 grams, chopped
• Carrots - 100 grams, sliced
• Green peas - 100 grams, frozen or fresh
• Potato - 150 grams, diced
• Coconut milk - 200 ml
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1 inch, grated
• Tomato - 1 medium, pureed
• Vegetable oil - 2 tablespoons
• Cumin seeds - 1 teaspoon
• Coriander powder - 1 teaspoon
• Garam masala - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Salt - to taste
• Fresh cilantro - for garnish

Steps

1. Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
2. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
4. Add the pureed tomato, turmeric powder, coriander powder, and salt. Cook for 5 minutes until the mixture thickens.
5. Add the diced potato, chopped cauliflower, sliced carrots, and green peas to the pan. Stir well to coat the vegetables with the spice mixture.
6. Pour in the coconut milk and bring the mixture to a gentle simmer. Cover and cook for 15-20 minutes, or until the vegetables are tender.
7. Stir in the garam masala and adjust seasoning if needed. Cook for an additional 2 minutes.
8. Remove from heat and garnish with fresh cilantro before serving.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 14 g
• Unsaturated Fat: 2 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Contains healthy fats from coconut milk, promoting heart health.

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