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Vegetable Korma

All Indian Flavors Main Coures

NEED SOMETHING NEW FOR MEATLESS MONDAY?


This is definitely my favorite vegetable curry. It’s hardy, creamy, and delicious!

I personally love a good Korma, and after many many tries to make a paleo style one at home, I finally nailed it!

Korma is usually made with yogurt which gives it a mild tangy flavor but I find it works well without. The cashews and coconut milk make the gravy delectably creamy. If you still want a little bit of that tangy flavor, feel free to add in a bit of lemon juice.

In the recipe, I have listed the vegetables that I used, but feel free to sub with whatever you prefer or have on hand. This recipe is quite versatile and I feel would taste good with anything in it.

Serve it on top of Basmati or cauliflower rice for a perfect vegetarian meal!

Yield/Servings: 3-4
Author: Riyana Rupani
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Paleo Vegetable Korma

Paleo Vegetable Korma

A delicious mild and creamy vegetable curry - Paleo & Whole30
Preparation time: 15 MinCooking time: 15 MinTotal time: 30 Min

Ingredients

Korma Base
  • 1 medium onion, peeled and halved
  • 3 cloves garlic, peeled & roughly chopped
  • 1-inch piece ginger, peeled & roughly chopped
  • 1 green chili, chopped (optional)
  • 1/4 cup raw cashews
  • 1/2 cup water
Korma Curry
  • 1 tbsp coconut oil
  • 2 tsp curry powder
  • 1/2 tsp cinnamon
  • 1/8 tsp ground cardamom
  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 1/2 tsp coriander
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp ground black pepper
  • 2 small tomatoes, diced
  • 1 can, unsweetened full-fat coconut milk
  • 1 medium potato or sweet potato, peeled and diced
  • 1/2 head cauliflower cut into florets
  • 1 cup chopped green beans
  • 1 carrot chopped
  • chopped fresh coriander (for garnish)

Instructions

Stove Top Method
  1. Place the onion, garlic, ginger, chili, and cashews in a blender along with 1/2 cup of water. Process until smooth.
  2. Heat the coconut oil in a large pot.  Once hot, pour the blended sauce base mixture into the pot.
  3. Add all your spices from the curry powder to the salt & pepper and allow to cook for 2 to 3 minutes, until fragrant.
  4. Add the coconut milk and vegetables. Stir well, cover the pot, and allow to simmer on medium/low heat for 10-12 minutes or until the potatoes are tender. 
  5. You may need to add a bit of water if you find the curry too thick.
  6. Garnish with fresh chopped coriander.
Instant Pot Method
  1. Follow steps 1-4 as above on the saute function
  2. Close the pot, make sure the vent is set to sealing, and cook on manual high pressure for 6 minutes.
  3. release the pressure manually.
  4. add water if needed, give everything a good mix.  
  5. garnish with fresh chopped cilantro
Did you make this recipe?
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Created using The Recipes Generator

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