You can try my recipe

Vegan Korma recipe that’s both flavorful and satisfying. It’s a creamy, aromatic dish packed with vegetables and served with fragrant basmati rice. Enjoy!

Ingredients:

For the Korma Sauce:

– 1 cup raw cashews, soaked in hot water for 30 minutes

– 1 cup coconut milk

– 1 large onion, finely chopped

– 2 cloves garlic, minced

– 1-inch piece of fresh ginger, minced

– 2 tablespoons vegetable oil

– 2 tablespoons tomato paste

– 1 teaspoon ground cumin

– 1 teaspoon ground coriander

– 1/2 teaspoon ground turmeric

– 1/2 teaspoon garam masala

– 1/2 teaspoon chili powder (adjust to taste)

– Salt and pepper to taste

For the Vegetables:

– 2 cups mixed vegetables (e.g., carrots, peas, bell peppers, potatoes)

– 1 cup cauliflower florets

– 1 cup broccoli florets

– 1 cup green beans, cut into bite-sized pieces

– 1 cup sliced mushrooms

For Serving:

– Cooked basmati rice

– Fresh cilantro leaves for garnish

– Sliced almonds (optional)

Instructions:

1. Prepare the Korma Sauce:

– Drain the soaked cashews and add them to a blender along with the coconut milk. Blend until you have a smooth, creamy mixture. Set aside.

2. Sauté the Aromatics:

– Heat the vegetable oil in a large skillet or pan over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.

– Stir in the minced garlic and ginger and cook for an additional 1-2 minutes until fragrant.

3. Spice It Up:

– Add the tomato paste, ground cumin, ground coriander, ground turmeric, garam masala, and chili powder to the skillet. Cook for about 2 minutes, stirring constantly to toast the spices.

4. Add the Vegetables:

– Add all the mixed vegetables, cauliflower, broccoli, green beans, and mushrooms to the skillet. Stir to coat the vegetables with the spice mixture.

5. Simmer and Cook:

– Pour the cashew-coconut milk mixture into the skillet, stirring to combine. Bring the mixture to a gentle simmer.

– Reduce the heat to low, cover, and let it simmer for 15-20 minutes or until the vegetables are tender. Stir occasionally.

6. Adjust the Seasoning:

– Taste the korma sauce and adjust the salt, pepper, and chili powder if needed, according to your preference.

Serve the Vegan Korma hot over a bed of cooked basmati rice. Garnish with fresh cilantro leaves and sliced almonds for added flavor and texture.

Enjoy your homemade Vegan Korma! It’s a delightful dish that’s perfect for vegans and anyone who loves rich, flavorful Indian cuisine.