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Vegetable Loaded Vegan Korma

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

Servings: 3
Calories: 691 kcal
Course: Dinner
Cuisine: Vegan

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

Instructions

    Cup of Yum
  1. Pour 2 tablespoons oil into a large saucepan over medium-high heat.
  2. Add potatoes and sauté for 3 to 4 minutes.
  3. 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.
  4. Add green beans and continue to sauté for 2 to 3 minutes.
  5. Remove from heat and transfer vegetables to a plate and set aside.
  6. Place saucepan back over medium heat and add remaining oil.
  7. 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.
  8. Stir in remaining curry powder, garam masala, coriander, and turmeric to pan and toast for 1 minute. Season with salt and pepper.
  9. Transfer mixture to a blender and add cashews (with water) and half of the coconut milk.
  10. Blend together until mixture is smooth.
  11. 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.
  12. Stir sautéed vegetables and peas back into the sauce and simmer until vegetables are cooked through completely.
  13. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.