VEGETARIAN KORMA RECIPE #veggies #meals

Korma is one of my most cherished dishes, and is delivered utilizing meat or veggies braised in spiced sauce. For the most part it's made with yogurt, yet for the current recipe, I decided to abandon dairy. I picked full-fat coconut milk as my milk of choice, anyway you could use any without dairy milk, as long as it has a high fat substance. In case you use something watery, it won't have the identical smooth consistency that this Korma does.

I starting late decided to endeavor and serve a vegetarian dish every Monday night to join more veggie combination into our without fail menu. This veggie sweetheart Korma equation is a heavenly basic dish in case you esteem the sort of Indian food. Is it exact to state that you are new to Indian sustenance? Out it an endeavor, and let me know how you like it! (PS–don't be startled by the amount of fixings. There's practically no prep required here, it's basically hurling things together!)

Great Korma and it's Vegetarian also! Lively, speedy and direct recipe to illuminate your dinner and your life. Gotta love a Vegetarian Korma equation! SOOO yummy!! I've been trying to make more veggie lover recipes, so this is remarkable!

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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.
7. Stir peas, green bell pepper, red bell pepper, and coconut milk into the skillet.
8. Reduce heat to low, cover, and simmer 10-15 minutes.
9. Serve with rice or cauliflower rice!

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