Vegetable Korma

Vegetable Korma is a rich and aromatic vegan dish filled with a variety of colorful vegetables and fragrant spices, simmered in a creamy coconut sauce. This hearty meal is perfect for a satisfying lunch that delights the senses.

Ingredients

• Cauliflower - 150 grams, chopped into florets
• Carrot - 100 grams, diced
• Green peas - 100 grams
• Potato - 150 grams, diced
• Bell pepper - 100 grams, diced
• Onion - 1 medium, finely chopped
• Garlic - 3 cloves, minced
• Ginger - 1 inch, grated
• Coconut milk - 200 ml
• Vegetable oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Ground coriander - 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.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the ground cumin, ground coriander, turmeric powder, and garam masala, and cook for 1-2 minutes, stirring constantly to prevent burning.
5. Add the diced potato and carrot to the pan, and stir well to coat with the spices.
6. Pour in the coconut milk and bring to a gentle simmer.
7. Add the cauliflower florets and green peas, and cook for about 10-15 minutes, until the vegetables are tender.
8. Stir in the diced bell pepper and season with salt to taste, cooking for an additional 5 minutes.
9. Once cooked, remove from heat and garnish with fresh cilantro before serving.

Nutrition

• Calories: 300
• Protein: 6 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 12 g
• Unsaturated Fat: 3 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.

Tags