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

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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.

Full Reading: https://www.lifemadefull.com/vegetarian-korma-recipe/