Looking for a delightful dish that brings warmth and comfort to your dinner table? This Vegan Korma Recipe is just the ticket. Bursting with spices and rich coconut flavors, this korma is perfect for both seasoned cooks and kitchen novices alike. It’s a wonderful way to enjoy a variety of vegetables while indulging in a creamy sauce without any dairy.
Imagine a plate filled with colorful vegetables simmered in a fragrant sauce that envelops them in goodness. The combination of spices in this Vegan Korma Recipe creates a symphony of flavors that will transport your taste buds to the streets of India, all from the comfort of your home.
Whether you want to impress guests or simply enjoy a fulfilling meal, this Vegan Korma Recipe is versatile and satisfying. Pair it with rice or naan to soak up the delicious sauce and elevate your dining experience.
A Deliciously Creamy Vegan Korma Recipe
This Vegan Korma is a delectable dish featuring a medley of vegetables, such as potatoes, carrots, and peas, cooked in a rich and creamy coconut milk sauce. The blend of aromatic spices provides a warm and inviting taste, making it a perfect option for any meal.
Enjoy the balance of flavors that this Vegan Korma brings, with spices like cumin, coriander, and garam masala, creating a taste that is both comforting and exotic.
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 can (14 oz) coconut milk
- 2 cups mixed vegetables (potatoes, carrots, peas, bell peppers)
- 1 tablespoon soy sauce or tamari
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat the coconut oil in a large pan over medium heat. Add the chopped onion and sauté until soft and translucent.
- Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Add the cumin seeds, coriander powder, garam masala, and turmeric powder. Cook for another minute, stirring to combine the spices with the onions.
- Pour in the coconut milk and bring to a gentle simmer.
- Add the mixed vegetables and soy sauce to the pan. Cover and cook for about 15-20 minutes, or until the vegetables are tender.
- Taste and adjust the seasoning with salt as needed.
- Serve hot, garnished with fresh cilantro, alongside rice or naan.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 280kcal
- Fat: 19g
- Protein: 5g
- Carbohydrates: 25g
