Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, vegan korma. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
A delicious blend of vegetables and spices in a creamy and rich korma sauce. 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 popular of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Vegan Korma is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have vegan korma using 21 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vegan Korma:
- Take Raw Cashews
- Prepare Coconut milk
- Prepare Olive oil
- Get 1 tomato
- Prepare 2 sweet potatoes
- Make ready 2 carrots
- Prepare brocoli
- Prepare butternut squash
- Prepare 1 red bell pepper
- Make ready 1 small onion
- Make ready 3 garlic cloves
- Prepare 1 little piece of ginger (sorry I didn't add it on the picture)
- Make ready 2 tsp curry powder
- Take 1/2 tsp cumin powder
- Get 1/2 coriander powder
- Get 1/2 tsp cinnamon powder
- Get 1 tsp black pepper
- Make ready 1 tsp turmeric
- Prepare tomato puree
- Make ready 1 veg stock
- Make ready to taste Salt
If you like Indian curry, you'll want to make this healthy weeknight dinner! Vegetables, potatoes and chickpeas in a spicy, creamy korma curry sauce. This vegan korma goes very well with white or brown rice, mashed potatoes, quinoa or naan bread. With a splash of lime juice, sprinkle with freshly chopped parsley leaves and enjoy!
Steps 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 :))
This dish is naturally gluten-free (if you don't serve it with naan bread that contains gluten), and it's perfect for a quick and delicious Indian dinner. It is after all, a vegan korma, and, you know, if I wanted all my food to be authentic, this blog wouldn't be vegan. (Really, I've got more than one recipe with "steak" in the title.) Having said that, and being an Indian food lover, I wouldn't have known this was a simplified version of the dish had it been served to me. Often considered the boring choice on any Indian takeaway menu, we're on a mission to re-brand the Korma as the perfect dish for fans of flavour and super creamy curries. For this recipe, feel free to throw in as many roast veggies as you can lay your hands on. More is more and all that.
So that is going to wrap it up for this special food vegan korma recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
