Vegetable Loaded Vegan Korma

Name: Vegetable Loaded Vegan Korma
Yield: 3 serving
Ingredients: 3 tablespoons extra virgin olive oil, divided; 1 medium purple (or russet) potato, peeled and diced; ½ head cauliflower, cut into bite-sized florets; 12 green beans, trimmed and cut into 1 inch pieces; 2 teaspoons curry powder, divided; ½ onion, diced; 2 garlic cloves, minced; 1 teaspoon minced ginger; 1 teaspoon garam masala; 1 teaspoon ground coriander; 1 teaspoon Turmeric; ½ cup raw cashews, soaked in 1 cup water for 1 hour; 3 tablespoons tomato paste; 1 (15 ounce) can coconut milk, divided; ½ cup frozen peas, thawed; salt and pepper to taste

User Reviews

5.0

36 reviews

Excellent

Servings
3
Calories
691 kcal
Course
Dinner
Cuisine
Vegan

Vegetable Loaded Vegan Korma

Joelle Cantu

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

3 tablespoons extra virgin olive oil, divided
1 medium purple (or russet) potato, peeled and diced
½ head cauliflower, cut into bite-sized florets
12 green beans, trimmed and cut into 1 inch pieces
2 teaspoons curry powder, divided
½ onion, diced
2 garlic cloves, minced
1 teaspoon minced ginger
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon Turmeric
½ cup raw cashews, soaked in 1 cup water for 1 hour
3 tablespoons tomato paste
1 (15 ounce) can coconut milk, divided
½ cup frozen peas, thawed
salt and pepper to taste

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Instructions

Pour 2 tablespoons oil into a large saucepan over medium-high heat.
Add potatoes and sauté for 3 to 4 minutes.
Reduce heat to medium, add cauliflower and continue to sauté for 4 to 5 minutes or until the potatoes and cauliflower begin to get soft and tender. Season with salt and pepper and 1 teaspoon curry powder.
Add green beans and continue to sauté for 2 to 3 minutes.
Remove from heat and transfer vegetables to a plate and set aside.
Place saucepan back over medium heat and add remaining oil.
Add onion to the pan and sauté for 3 to 4 minutes. Add garlic and ginger to the pan and continue to sauté for 2 to 3 minutes.
Stir in remaining curry powder, garam masala, coriander, and turmeric to pan and toast for 1 minute. Season with salt and pepper.
Transfer mixture to a blender and add cashews (with water) and half of the coconut milk.
Blend together until mixture is smooth.
Pour mixture back into the pan and simmer over medium-low heat. Stir in tomato paste and coconut milk and simmer for 5 to 7 minutes. Season with salt and pepper.
Stir sautéed vegetables and peas back into the sauce and simmer until vegetables are cooked through completely.
Adjust seasonings, if needed, and serve over brown rice or with flatbread.

Notes

*If you don’t have a high powdered blender, you can replace the raw cashews with raw cashew butter, for a smooth sauce.
*If your sauce is too thick, you can add a little water to get the right consistency.

Nutrition Information

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Calories 691kcal (35%) Carbohydrates 44g (15%) Protein 13g (26%) Fat 56g (86%) Saturated Fat 32g (160%) Sodium 186mg (8%) Potassium 1407mg (40%) Fiber 10g (40%) Sugar 13g (26%) Vitamin A 581IU (12%) Vitamin C 72mg (80%) Calcium 98mg (10%) Iron 7mg (39%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 691 kcal

% Daily Value*

Calories	691kcal	35%
Carbohydrates	44g	15%
Protein	13g	26%
Fat	56g	86%
Saturated Fat	32g	160%
Sodium	186mg	8%
Potassium	1407mg	30%
Fiber	10g	40%
Sugar	13g	26%
Vitamin A	581IU	12%
Vitamin C	72mg	80%
Calcium	98mg	10%
Iron	7mg	39%