Name: Vegan Vegetable Korma
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: indian
Ingredients: 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)

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Vegan Vegetable Korma

Nutrition Facts

Per serving · recipe makes 6 · 40m total

Servings

Calories

18% of a 2,000 cal day

360KCAL

Protein

12g25% DV

% DAILY VALUE

Total Fat14g

19%

Saturated2g

12%

Unsaturated12g

—

Total Carbs52g

19%

Fiber9g

33%

Total Sugars13g

—

incl. Added Sugars0g

Starch29g

—

Sodium1116mg

49%

% Daily Value is based on a 2,000 calorie day.

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

Ingredients

6 SERVINGS

150 gcashews — 1 cup
1 cupboiling water — 250 ml
150 gmedium onion — diced, 1
10 ggarlic — 2
12 golive oil — 1 tbsp
1 tspchilli powder
½ tspred pepper flakes
1 tspginger
2 tspcumin
2 tspturmeric powder — powdered
2 tspcurry powder
275 gmedium carrot — peeled, sliced, 2 cup
796 mlcrushed tomato — 1 can
2 cupswater — 500 ml, or vegetable broth
2 tspsalt
700 gmedium russet potatoes — peeled, diced, 4 cup
225 gsmall florets of cauliflower — 2 cup
125 gfrozen peas — 1 cup

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

40m total

Read the method on Running on Real FoodDeryn Macey’s original page

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mainindiancurrydairy freegluten freeveganvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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