Vegetable Korma
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Piping Pot Curry · by Meeta Arora★ 4.9 (106)

Vegetable Korma

NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 14%
CARBS 33G45% OF CAL
8G FIBER10G SUGAR14G OTHER
FAT 17G53% OF CAL
7G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, aromatic vegetable curry made with a coconut-based sauce infused with warming spices and toasted cashews. Tender vegetables in a lush sauce, served with naan or rice.

mainindiancurrydairy freegluten freeveganvegetarian
View the full recipe on Piping Pot Curry →

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Nutrition & ingredients

Ingredients

serves 4
  • 15 Cashews
  • 1 1/4 cup Water (divided)
  • 2 tablespoon Oil
  • 1 1/4 cup Onions (diced)
  • 1 teaspoon Ginger (grated )
  • 1 teaspoon Garlic (minced)
  • 1 cup Tomato puree (or 2 tomatoes pureed )
  • 1/2 cup Coconut milk
  • 1 tablespoon Lime juice
  • Cilantro
  • 1 teaspoon Cumin seeds (Jeera)
  • 6 Black Peppercorns
  • 3 Green Cardamom (Elaichi)
  • 5 Cloves (Laung)
  • 1 Bay leaf (Tej Patta)
  • 1 inch Cinnamon (Dalchini)
  • 2 teaspoon Coriander powder (Dhaniya powder)
  • 1/2 teaspoon Garam Masala
  • 1 teaspoon Salt (adjust to taste)
  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • 1/2 teaspoon Kashmiri red chili powder (optional, adjust to taste)
  • 1 Potato (cut into 1/2-1 inch pieces, about 7.4 oz )
  • 1 cup Cauliflower (Gobi) (large florets, about 5oz)
  • 1 cup Carrots (cut into rounds)
  • 1/2 cup Green peas (frozen)
  • 1/2 cup Green Beans (cut into 2 inch pieces)
PREP
10M
SODIUM
667MG
ESTIMATE
COMPLETE

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