Vegetable Korma (Vegan, Gluten Free)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Indian korma sauce made with coconut milk and warm spices like curry powder and turmeric, loaded with vegetables and served over rice. Vegan and naturally gluten-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup cashews (, roasted or raw, plus a few extra for serving)
- 1 14 - 15 ounce can of coconut milk (, well-shaken)
- 2 cloves garlic (, peeled)
- 2 teaspoons ginger paste or grated fresh ginger
- 1 fresh jalapeno
- 2 tablespoons Indian curry powder
- 1 teaspoon ground turmeric
- 1 tablespoon olive oil or coconut oil
- 1 white onion, peeled and sliced
- 2-3 cups Several cups of vegetables of your choice
- 1/2 cup raisins
- 1/4 cup agave nectar (honey, or sugar (or to taste))
- 1 - 2 cups water ((start with 1))
- 1 tsp salt (, to taste)
- 1 tbsp cilantro leaves (, for garnish)
- 1 tbsp cashews (, for garnish)
- 6 cups basmati rice (, cooked, to serve)
At a glance
PER SERVING · TIME 110M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 20m
- Cook
- 30m
- Sodium
- 722mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 594mg
- Calcium
- 111mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 80M
- SODIUM
- 722MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.