coconut vegetarian korma

This easy to make Creamy Coconut Vegetarian Korma makes a great go-to Meatless Monday meal. It's naturally paleo and gluten-free and can easily be made vegan. Serve it with a side of rice, quinoa or cauliflower rice for a quick and delicious dinner.


coconut vegetarian korma

INGREDIENTS
FOR THE VEGGIES:
  1. 2 medium potatoes, cut into small, bite-sized pieces
  2. 4 cups mixed chopped vegetables (cauliflower, carrots, beans, bell peppers, corn, and peas all work well)

FOR THE VEGETARIAN KORMA SAUCE:
  1. 1 tablespoon oil
  2. 1 large onion, chopped
  3. 1 – 2″ piece of ginger, peeled and chopped
  4. 4 garlic cloves, smashed with the back of a knife
  5. 1 – 5.5-ounce can of tomato paste
  6. 1 tablespoon each: curry powder and garam masala
  7. 1 1/2 teaspoons each: cumin, coriander, turmeric, cardamom
  8. 1-2 teaspoons sea salt
  9. 1/2 teaspoon each: ground cloves, fennel, fenugreek and chili flakes
  10. 1 – 400ml can of coconut milk
  11. 1/2 cup cashews
  12. 2 tablespoons lemon juice
  13. 1/2 cup yogurt (omit or use vegan yogurt for vegan)
  14. 1 tablespoon brown sugar (sub coconut sugar or honey for paleo)
  15. Top with any or all: cashews, cilantro, lemon, and raisins

INSTRUCTIONS
  • Add the potatoes to a medium-sized pot, cover with water and bring to a boil. Let the potatoes boil for 5 minutes then add the rest of the veggies to the pot. Let them boil for another 5 minutes then drain the pot and set it aside.
  • While the veggies are cooking, start preparing the vegetarian korma sauce. Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes. Add the ginger and garlic and cook for 2 minutes more.