Vegan Vegetable Korma
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Running on Real Food · by Deryn Macey★ 4.9 (14)

Vegan Vegetable Korma

NUTRITION · PER SERVING40M COOK
CAL 18%·PRO 24%
CARBS 53G60% OF CAL
10G FIBER13G SUGAR29G OTHER
FAT 13G34% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy vegetable korma made with cashew sauce and a blend of Indian spices. Loaded with carrots, potatoes, cauliflower, and peas, serve with rice.

mainindiancurrydairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 cup cashews (150 g)
  • 1 cup boiling water (250 ml)
  • 1 medium onion diced (1 cup, 150 g)
  • 2 clove garlic (1 tbsp, 10 g)
  • 1 tbsp olive oil (12 g)
  • 1 tsp chilli powder
  • 1/2 tsp red pepper flakes
  • 1 tsp ginger
  • 2 tsp cumin
  • 2 tsp turmeric powder
  • 2 tsp curry powder
  • 2 medium carrot, peeled and sliced (2 cup, 275 g)
  • 1 can crushed tomato (796 ml (28 oz))
  • 2 cup water or vegetable broth (500 ml)
  • 2 tsp salt
  • 3 medium russet potato, peeled and diced ((4 cups, 700 g))
  • 2 cups small florets of cauliflower (225 g)
  • 1 cup frozen peas (125 g)
PREP
10M
SODIUM
1057MG
ESTIMATE
COMPLETE

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