Vegetarian Korma

Korma is one of my favorite dishes, and is made from meat or veggies braised in spiced sauce. Usually it’s made with yogurt, but for today’s recipe, I decided to go dairy-free. I chose full-fat coconut milk as my milk of choice, but you could use any dairy-free milk, as long as it has a high fat content. If you use something watery, it won’t have the same creamy consistency that this Korma does

Korma is one of my favorite dishes, and is made from meat or veggies braised in spiced sauce. Usually it’s made with yogurt, but for today’s recipe, I decided to go dairy-free. I chose full-fat coconut milk as my milk of choice, but you could use any dairy-free milk, as long as it has a high fat content. If you use something watery, it won’t have the same creamy consistency that this Korma does



INGREDIENTS
  • 2 TBSP avocado or olive oil
  • 1 small onion yellow diced
  • 1 tsp fresh grated ginger
  • 5 cloves minced garlic
  • 3 russet potatoes cut into cubes
  • 4 carrots cut into bite size pieces
  • 3 TBSP crushed cashews
  • 1/2 cup tomato sauce
  • 2 tsp salt
  • 2 TBSP curry powder
  • 1 cup frozen green peas
  • 1/2 green bell pepper chopped
  • 1/2 red bell pepper chopped
  • 1 cup unsweetened full-fat coconut milk
  • Vegetarian Korma Recipe (Paleo)

INSTRUCTIONS
  1. Heat the oil in a skillet over medium heat.
  2. Stir in the onion, and cook until tender.
  3. Mix in ginger and garlic, and continue cooking for a few minutes..
  4. Mix potatoes, carrots, cashews, and tomato sauce.
  5. Season with salt and curry powder.
  6. Cook and stir 15 minutes, or until potatoes are tender.