Creamy Vegan Vegetable Korma
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Connoisseurus Veg · by Alissa★ 4.8 (16)

Creamy Vegan Vegetable Korma

NUTRITION · PER SERVING55M COOK
CAL 21%·PRO 20%
CARBS 42G41% OF CAL
9G FIBER11G SUGAR22G OTHER
FAT 26G57% OF CAL
16G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan curry made with vegetables in a creamy cashew-coconut sauce spiced with garam masala and warm spices. Rich, comforting, and tastes authentic.

mainindiancurrydairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1/2 cup raw cashews, (soaked in water 4-8 hours, drained and rinsed)
  • 1 cup canned diced tomatoes
  • 4 garlic cloves
  • 1 tablespoon fresh grated ginger
  • 2 tablespoons vegetable oil
  • 1 medium onion, (diced)
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon whole cumin seeds
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 (14 ounce/400 ml) can full-fat coconut milk
  • 1/2 cup water
  • 1 small cauliflower head, (broken into florets (about 1 1/2 pounds))
  • 1 medium potato, (scrubbed and cut into 1/2-inch pieces (about 10 ounces))
  • 3 medium carrots, (sliced (about 8 ounces total))
  • 1 teaspoon salt, (plus more to taste if desired)
  • 1 cup frozen peas, (thawed)
  • Black pepper, (to taste)
  • Cooked basmati rice
  • Chopped fresh cilantro
PREP
20M
SODIUM
567MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.