How To Make Vegetarian Korma Recipe
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder
- 1 can (400g) diced tomatoes
- 1 cup vegetable broth
- 1 cup coconut milk
- 2 potatoes, peeled and diced
- 1 carrot, peeled and diced
- 1 cup cauliflower florets
- 1 cup green peas
- Salt to taste
- Fresh cilantro for garnish
Instructions
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Heat the vegetable oil in a large pan over medium heat. Add the chopped onions and cook until they are soft and golden brown.
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Add the minced garlic and sauté for another minute.
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Stir in the ground cumin, coriander, turmeric, garam masala, and chili powder. Cook for a minute to allow the spices to release their flavors.
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Add the diced tomatoes and cook for 3-4 minutes, until they start to break down.
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Pour in the vegetable broth and coconut milk. Stir well to combine.
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Add the diced potatoes, carrots, cauliflower florets, and green peas. Season with salt to taste. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
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Garnish with fresh cilantro and serve hot with rice or naan bread.
Nutrition
- Calories : 280kcal
- Total Fat : 16g
- Saturated Fat : 12g
- Sodium : 480mg
- Total Carbohydrates : 30g
- Dietary Fiber : 6g
- Sugars : 8g
- Protein : 6g
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