Vegan Vegetable Korma

Vegan Vegetable Korma is a rich and creamy Indian dish made with an assortment of vegetables and a blend of aromatic spices, resulting in a flavorful and comforting meal. This korma is perfect for a satisfying lunch and can be enjoyed with rice or naan.

Ingredients

• Cauliflower - 150 grams, chopped
• Carrot - 100 grams, diced
• Green peas - 100 grams
• Potato - 150 grams, cubed
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Coconut milk - 200 ml
• 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 vegetable oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add the chopped onion, garlic, and ginger to the pan and sauté until the onion becomes translucent.
3. Stir in the diced carrot, cubed potato, and chopped cauliflower. Cook for about 5-7 minutes, stirring occasionally.
4. Add the green peas, turmeric powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes.
5. Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for 10-15 minutes, until the vegetables are tender.
6. Add garam masala and adjust salt if necessary. Stir well and cook for an additional 2 minutes.
7. Remove from heat and garnish with fresh cilantro before serving.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 12 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 which can aid in nutrient absorption.

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