Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, vegan korma. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really 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! It gets its texture from creamy blended cashews and onions as well as coconut yoghurt.
Vegan Korma is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Vegan Korma is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have vegan korma using 21 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vegan Korma:
- Get Raw Cashews
- Get Coconut milk
- Prepare Olive oil
- Prepare 1 tomato
- Prepare 2 sweet potatoes
- Take 2 carrots
- Make ready brocoli
- Take butternut squash
- Get 1 red bell pepper
- Get 1 small onion
- Prepare 3 garlic cloves
- Prepare 1 little piece of ginger (sorry I didn't add it on the picture)
- Get 2 tsp curry powder
- Make ready 1/2 tsp cumin powder
- Make ready 1/2 coriander powder
- Make ready 1/2 tsp cinnamon powder
- Prepare 1 tsp black pepper
- Get 1 tsp turmeric
- Make ready tomato puree
- Take 1 veg stock
- Make ready 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. This vegan korma goes very well with white or brown rice, mashed potatoes, quinoa, or homemade naan bread.
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 :))
Vegetables and chickpeas in a spicy korma curry sauce, made thick and creamy with cashews and coconut milk. 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! 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. Gluten Free Paleo Vegan Vegetarian This easy to make Creamy Coconut Vegetarian Korma makes a great go-to Meatless Monday meal.
So that is going to wrap this up for this exceptional food vegan korma recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
