Vegan Vegetable Korma

Name: Vegan Vegetable Korma
Total time: 40 min
Yield: 4 servings
Ingredients: 3 cups, chopped (e.g., carrots, potatoes, green beans) mixed vegetables; 1 medium, finely chopped onion; 3 cloves, minced garlic; 1 inch piece, grated ginger; 0.25 cup, soaked in warm water cashew nuts; 1 can (13.5 oz) coconut milk; 1 teaspoon garam masala; 2 tablespoons vegetable oil; 0.25 cup, chopped fresh cilantro; to taste salt; 0.5 cup water

A luxurious and mildly spiced curry featuring mixed vegetables in a creamy, rich cashew and coconut gravy.

Indian⏱ 40 min⚠ Contains 2 allergen(s)

✨ Good source of vitamin C✨ Good source of iron✨ Good source of potassium

Ingredients

Mixed vegetables3 cups, chopped (e.g., carrots, potatoes, green beans)
Onion1 medium, finely chopped
Garlic3 cloves, minced
Ginger1 inch piece, grated
Cashew nuts0.25 cup, soaked in warm water
Coconut milk1 can (13.5 oz)
Garam masala1 teaspoon
Vegetable oil2 tablespoons
Fresh cilantro0.25 cup, chopped
Saltto taste
Water0.5 cup

Nutrition (per serving, makes 4)

Calories366 kcal

Protein5.2 g

Carbs22.5 g

Fat30.7 g

Fiber3.4 g

Sugar4.4 g

Sodium610 mg

Vitamin C15.2 mg

Iron2.1 mg

Calcium49 mg

Potassium625 mg

Estimated values.

Steps

1Steam or par-boil the mixed vegetables until tender-crisp; set aside.
2Drain the soaked cashew nuts and blend them with a splash of water, minced garlic, and grated ginger to form a smooth paste.
3Heat vegetable oil in a large pot over medium heat, then add chopped onion and sauté until golden brown.
4Stir in the cashew-ginger-garlic paste and cook for 2-3 minutes, stirring continuously to prevent sticking.
5Add garam masala and salt, cooking for another minute, then pour in coconut milk and 0.5 cup water, bringing the gravy to a gentle simmer.
6Add the cooked mixed vegetables to the simmering gravy, stirring gently to combine, and cook for 5-7 minutes, allowing the flavors to meld.
7Garnish with fresh cilantro before serving hot.