Vegetable Korma
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5.0
15 reviews
Excellent
Vegetable Korma
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Korma (or kurma) is a creamy curry made with coconut, ginger and garlic. This vegan mixed vegetable korma has potatoes and peas, and when served with flatbreads with roti or poori, can be a perfect candidate for a quick weeknight dinner!
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Ingredients
Spice Base
- 3 tomatoes medium, chopped
- 1⁄2 red onion medium, chopped
- 1⁄4 cup coconut shredded, unsweetened
- 1 teaspoon ginger paste
- 1 teaspoon minced garlic substitute with 2 cloves of fresh garlic
- 1 teaspoon Kashmiri red chili powder substitute with paprika as needed
- 2 Thai green chili peppers substitute with Serrano
Korma Base
- 2 teaspoon turmeric powder divided
- 3 potatoes boiled and mashed (medium size)
- 1 teaspoon vegetable oil
- 1⁄2 red onion medium, chopped
- 1 cup coconut cream
- 2 teaspoon salt adjust to taste!
- 2 cups frozen peas
- 2 tablespoon cilantro chopped, for garnish
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Instructions
Start by boiling potatoes
- Add 1 teaspoon of turmeric to a medium pot with water
- Peel the potatoes and quarter them into clean chunks
- Add quartered potatoes to the pot and bring to a boil on medium heat for about 20 minutes until a fork is easily inserted into the potatoes
- Drain the potatoes, mash and set aside
Prepare the spice base
- While potatoes are boiling, chop tomatoes, onions and chili peppers
- Add shredded coconut, ginger paste, minced garlic, tomatoes, half the chopped onions, red chili powder, and Thai green chili peppers into a food processor or blender and pulse into a smooth paste
Make vegetable korma
- Heat some oil in a medium pot on medium flame
- Add other half of chopped onions and saute until fragrant - about 3 minutes
- Add the pulsed sauce to the sautéed onions along with the mashed potatoes and a cup of coconut cream, 2 teaspoons of salt, half a cup of water, and bring to a simmer (bubbles will start forming along the edges). Simmer for 3-5 minutes covered. Add the frozen peas at the very end and stir into the korma.
- Garnish with chopped cilantro and serve hot!
Notes
- Peeling potatoes before boiling them in the turmeric infused water gives them a nice golden, yellow color. But if you don't have a peeler, or want to make things quicker, just pop them in with the skin on and then remove the skin once boiled - they usually slide right off!
- I only used potatoes and peas in this recipe but you're welcome to add cauliflower, carrots, corn, and any other hearty vegetables of your choice to round it out
- If you can't find shredded coconut, that's fine - you can just use coconut cream and it'll still taste delicious, I promise. Likewise, if you can't find coconut cream - use coconut milk instead. Instead of using the coconut cream and water, use a can of coconut milk (14.5oz)
Nutrition Information
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Calories
1113kcal
(56%)
Carbohydrates
101g
(34%)
Protein
18g
(36%)
Fat
78g
(120%)
Saturated Fat
68g
(340%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.01g
Sodium
850mg
(35%)
Potassium
2180mg
(62%)
Fiber
31g
(124%)
Sugar
36g
(72%)
Vitamin A
1013IU
(20%)
Vitamin C
91mg
(101%)
Calcium
167mg
(17%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6bowls
Amount Per Serving
Calories 1113 kcal
% Daily Value*
| Calories | 1113kcal | 56% |
| Carbohydrates | 101g | 34% |
| Protein | 18g | 36% |
| Fat | 78g | 120% |
| Saturated Fat | 68g | 340% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Sodium | 850mg | 35% |
| Potassium | 2180mg | 46% |
| Fiber | 31g | 124% |
| Sugar | 36g | 72% |
| Vitamin A | 1013IU | 20% |
| Vitamin C | 91mg | 101% |
| Calcium | 167mg | 17% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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