Clara's Cooking | Vegetarian (Vegan) Korma

Vegetarian (Vegan) Korma

Ingredients:

1/2 yellow onion, diced

4-5 garlic cloves, minced

1 tsp ginger, minced

3 carrots, cut at angle

2 medium potatoes, cubed

1 red pepper, diced

1 jalapeno or serrano pepper, seeded & diced

1 cup green peas (I use frozen)

1/2 cup tomato sauce

1 cup coconut milk (I use Whole30 compliant coconut milk)

3/4 cup chopped fresh cilantro

3 tsp salt

1 1/2 TBSP curry powder (this is for medium spicy)

1 cup whole cashews (raw or salted is okay)

1-2 TBSP vegetable oil (I use olive oil with everything, but vegetable oil will results in a more traditional taste. Use olive oil to make this Whole30 compliant)

Directions:

1. In a nonstick soup pot or large saucepan, heat oil on medium heat. Add onions and cook until silvery.

2. Add garlic and ginger, allowing to brown slightly.

3. Add potatoes and carrots. Cook until slightly tender.

4. Add red pepper, jalapeño (or serrano) pepper, tomato sauce, salt, and curry powder. Continue cooking until potatoes and carrots are tender.

5. Add green peas, coconut milk, and 1/4 cup of the cilantro. Set remainder of cilantro to the side for later.

6. Simmer & stir vegetables for 10-15 minutes to allow it to slightly thicken. Add cashews in the last 5 minutes to allow them to slightly soften.

7. Serve with rice and top with cilantro. Enjoy!

Tips:

- Cook rice in an automatic rice cooker before beginning this recipe. It should be done by the time the recipe is ready!

- For a creamier, more traditional (and I’ll admit, TASTIER) version, use 1 cup of heavy cream instead of coconut milk.

- Add curry 1/2 TBSP at a time if you are wary of too much spice.

- For added protein, chopped chicken breast goes great with this dish! Add it in after the onion, garlic, and ginger.

- Eliminate the rice to make Whole30 compliant.

Enjoy!

love + light,

Clara Slate