Vegetable Korma
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Jessica in the Kitchen · by Jessica from Jessica in the Kitchen★ 5.0 (4)

Vegetable Korma

NUTRITION · PER SERVING45M COOK
CAL 14%·PRO 11%
CARBS 23G32% OF CAL
6G FIBER0G ADDED8G INTRINSIC9G OTHER8G TOTAL SUGAR
FAT 21G65% OF CAL
12G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich and creamy Indian curry loaded with warm spices, tender vegetables, and coconut milk. It's decadent and comforting, perfect for a vegetarian dinner over rice.

mainindiancurrydairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 medium carrot (sliced)
  • 1 medium bell pepper (chopped)
  • 1 medium potato (diced)
  • ¾ cup cauliflower florets
  • ½ cup green peas (fresh or frozen)
  • 2 medium tomatoes (finely chopped)
  • 1 medium onion (finely chopped)
  • 10 cashews (soaked for 15 minutes)
  • 1 green chili (discard seeds if you don’t want it too spicy)
  • 1 inch ginger (grated)
  • 2 garlic cloves (minced)
  • ⅓ cup water (60ml )
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2 cloves
  • 1 bay leaf
  • ½ teaspoon coriander powder
  • ½ teaspoon garam masala
  • ½ teaspoon turmeric powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon chili powder (optional for a spicy korma)
  • 1 teaspoon kosher salt
  • 2 tablespoons vegetable oil
  • 1 ½ cups water (360ml)
  • 1 cup full fat coconut milk (from a can, 240ml )
  • fresh cilantro (for garnish)
PREP
15M
SODIUM
473MG
ESTIMATE
COMPLETE

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