Indian 35 min

Vegetable Korma

Name: Vegetable Korma
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 large potato, cubed; 1 cup cauliflower florets; 1 carrot, diced; 1/2 cup green peas; 1/2 cup green beans, chopped; 1/4 cup cashews, soaked; 1/4 cup coconut cream; 1 large onion, sliced; 2 tbsp vegetable oil; 3 green cardamom pods; 3 whole cloves; 1 cinnamon stick; 1 bay leaf; 2 cloves garlic, minced; 1 inch ginger, grated; 1/2 tsp turmeric; 1 tsp garam masala; Salt to taste

VeganMildIndian

Ingredientsfor 2

280

Cal

Protein

32g

Carbs

14g

Fat

11 large potato, cubed
21 cup cauliflower florets
31 carrot, diced
41/2 cup green peas
51/2 cup green beans, chopped
61/4 cup cashews, soaked
71/4 cup coconut cream
81 large onion, sliced
92 tbsp vegetable oil
103 green cardamom pods
113 whole cloves
121 cinnamon stick
131 bay leaf
142 cloves garlic, minced
151 inch ginger, grated
161/2 tsp turmeric
171 tsp garam masala
18Salt to taste

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Instructions

1
Blend soaked cashews with 3 tbsp water into a smooth paste.
2
Heat oil in a pot. Add cardamom, cloves, cinnamon, and bay leaf. Stir 30 seconds.
3
Add sliced onion and cook until golden, about 8 minutes.
4
Add garlic, ginger, and turmeric. Stir 1 minute.
5
Add potato and carrot first (they take longest). Add 1/2 cup water, cover, cook 8 minutes.
6
Add cauliflower, beans, and peas. Cover and cook 8 more minutes.
7
Stir in cashew paste, coconut cream, and garam masala. Simmer 5 minutes until creamy. Serve with rice or naan.