Vegetable Korma

Korma is a popular Indian dish that originated in the Mughlai cuisine. It is known for its rich and creamy sauce made with a blend of spices, nuts, and yogurt.

This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Medium

Vegetable Korma

Cooking Method: Sautéing, Simmering Cuisine: Indian Courses: Curry, Lunch, Main Course Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Rest Time 10 min Total Time 1 hr

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Mixed Vegetables
• 1 medium Onion
• 2 clove Garlic
• 1 teaspoon Ginger
• 2 tablespoon Cashews
• 1 cup Coconut Milk
• 1 medium Tomato
• 1 teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Garam Masala
• 1 teaspoon Salt
• 2 tablespoon Oil
• 1 cup Water
• 2 tablespoon Fresh Coriander Leaves

Instructions

1. Heat oil in a pan and sauté onions, garlic, and ginger until golden.
2. Add cashews and sauté for another minute.
3. Add tomatoes and cook until they turn soft.
4. Add turmeric powder, coriander powder, cumin powder, garam masala, and salt. Mix well.
5. Add mixed vegetables and cook for 5 minutes.
6. Pour coconut milk and water. Stir and bring it to a simmer.
7. Cover the pan and let it cook for 15-20 minutes until the vegetables are tender.
8. Garnish with fresh coriander leaves.
9. Serve hot with rice or naan bread.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 25g9%

Sugars 5g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.