Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, vegan korma. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
A delicious blend of vegetables and spices in a creamy and rich korma sauce. This vegan korma is basically the easiest vegetable korma you will ever make in your life! The vegan korma sauce is thick and creamy, and so very tasty!
Vegan Korma is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Vegan Korma is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook vegan korma using 21 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vegan Korma:
- Take Raw Cashews
- Prepare Coconut milk
- Get Olive oil
- Get 1 tomato
- Prepare 2 sweet potatoes
- Take 2 carrots
- Get brocoli
- Make ready butternut squash
- Get 1 red bell pepper
- Make ready 1 small onion
- Prepare 3 garlic cloves
- Make ready 1 little piece of ginger (sorry I didn't add it on the picture)
- Prepare 2 tsp curry powder
- Prepare 1/2 tsp cumin powder
- Get 1/2 coriander powder
- Prepare 1/2 tsp cinnamon powder
- Take 1 tsp black pepper
- Prepare 1 tsp turmeric
- Make ready tomato puree
- Make ready 1 veg stock
- Take to taste Salt
Indian food is one of my favorite cuisines on the planet, as evidenced by my take on butter chickpeas and chana masala. And as much as I love those dishes, vegan korma is my true love. Vegetables and chickpeas in a spicy korma curry sauce, made thick and creamy with cashews and coconut milk. Creamy Coconut Milk Vegan Korma This vegan korma is made with fresh vegetables and chickpeas, simmered in an Indian curry coconut sauce and topped with roasted cashews and fresh cilantro.
Instructions to make Vegan Korma:
- Prepare all the ingredients
- Add the cashews and coconut milk to a blender and blend until very smooth. Set aside
- Add the olive oil to a pot along with the chopped onion and garlic and cook for 3 minutes
- Add chopped tomato, red bell pepper, all the spices and tomato puree cook for another 3 minutes
- And butternut squash, sweet potato, carrots and brocoli mix all and add coconut cashew cream. Mix and simmer until the vegetables are cooked. Make sure you stir every 10 minutes because it sticks in the pan.
- Serve with rice (and fried plantain if you have :))
Vegetable Korma - Veggies in Spiced Ginger Chile Sauce. Creamy Indian Korma Recipe made without Onion and garlic. Vegan Indian Gluten-free Soy-free Can be made nut-free. This vegan korma goes very well with white or brown rice, mashed potatoes, quinoa, or homemade naan bread. With a splash of lime juice, sprinkle with freshly chopped parsley leaves, and enjoy!
So that’s going to wrap it up for this exceptional food vegan korma recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
