Vegetable Korma (Vegan, Gluten Free)
A creamy spiced Indian korma fortified with rich coconut milk and loads of veggies. Delightful! Vegan and gluten-free.
Yield: people
Ingredients
- 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 , stemmed, and seeded if desired to reduce heat (I seeded only half and the korma came out at the perfect temp for us)
- 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
- ½ cup raisins
- ¼ 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
Instructions
- In a small mixing bowl, stir the cup of cashews into the coconut milk and let them soak for an hour. This helps soften the cashews and will create a smoother sauce.
- Pour the coconut milk and cashews into a blender. Add the garlic, ginger, jalapeno, curry powder, and turmeric. Blend until the mixture is smooth.
- In a large pot with a lid, heat the oil over medium-high heat. Add the sliced onion and cook until it is soft, but not browned. Add the remaining vegetables to the pot and pour the coconut milk mixture over the top. Add one cup of water and about a half teaspoon of salt. Stir in raisins.
- Bring mixture to a low boil. Reduce heat to medium and let it simmer for 15-20 minutes, stirring occasionally to be sure the sauce doesn’t burn. Add more water if the sauce is too thick. Add agave or other sweetener to taste (we used about 1/4 cup agave).
- When the vegetables are tender, taste and adjust seasonings as needed. Serve hot, over fluffy basmati rice, and garnish with cilantro leaves and additional cashews.
Notes
I used about 1/2 cup shelled edamame, 1/2 cup frozen peas, 1 cup frozen chopped broccoli, 1 cup sliced mushrooms, and 1 sweet potato, pre-boiled and cubed, and 3 fingerling potatoes, pre-boiled and cubed.
Adapted from Season and Savory
Nutrition
Serving Size: 6g | Calories: 1236cal | Protein: 24g | Fat: 45g | Saturated Fat: 31g | Sodium: 467mg | Potassium: 1010mg | Total Carbs: 190g | Fiber: 8g | Sugar: 9g | Net Carbs: 182g | Vitamin A: 4050IU | Vitamin C: 15mg | Calcium: 128mg | Iron: 10mg