Vegetable Korma Recipe
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The Endless Meal · by Kristen Stevens★ 4.7 (102)

Vegetable Korma Recipe

NUTRITION · PER SERVING40M COOK
CAL 28%·PRO 28%
CARBS 66G47% OF CAL
17G FIBER16G SUGAR33G OTHER
FAT 35G55% OF CAL
23G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich and creamy vegetable curry made with yogurt, coconut milk, and aromatic spices like cumin and cloves. Soft vegetables and blended cashews create a warming, comforting dish.

mainindiancurrydairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 medium potatoes (cut into small, bite-sized pieces)
  • 4 cups mixed chopped vegetables (cauliflower, carrots, beans, bell peppers, corn, and peas all work well)
  • 1 tablespoon oil
  • 1 large onion (chopped)
  • 2 inch piece of ginger (peeled and chopped)
  • 4 cloves garlic (smashed with the back of a knife)
  • 5.5 ounce can of tomato paste
  • 1 tablespoon EACH: curry powder and garam masala
  • 1 ½ teaspoons EACH: cumin, coriander, turmeric, cardamom
  • 1-2 teaspoons sea salt
  • ½ teaspoon EACH: ground cloves, fennel, fenugreek, and chili flakes
  • 1 can coconut milk
  • ½ cup cashews
  • 2 tablespoons lemon juice
  • ½ cup yogurt (omit or use vegan yogurt for vegan)
  • 1 tablespoon brown sugar (sub coconut sugar or honey for paleo)
  • Top with any or all: cashews, cilantro, lemon, and raisins
PREP
10M
SODIUM
136MG
ESTIMATE
COMPLETE

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