Name: Creamy Vegetarian Korma Recipe (Better Than Takeout!)
Ingredients: 2 medium russet potatoes, peeled and diced; 2 medium carrots, sliced thin; 1 green bell pepper, chopped; 1 red bell pepper, chopped; ½ cup green peas (fresh or frozen); 2 tbsp oil or ghee; 1 large yellow onion, finely chopped; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 cup tomato sauce; 1 cup full-fat coconut milk; ½ cup raw cashews (soaked 15 min, blended with ½ cup coconut milk); 1 ½ tbsp curry powder; 1 tsp salt; ½ tsp ground cumin (optional); Fresh cilantro or mint, for garnish; Lemon juice, for serving; Basmati rice or naan, for serving

Description

This creamy vegetarian korma is rich, comforting, and full of tender vegetables simmered in a luscious coconut-cashew sauce. It’s a restaurant-worthy Indian-inspired dinner you can make at home in under 40 minutes — cozy, flavorful, and perfect for meatless nights.

Ingredients

Scale

2 medium russet potatoes, peeled and diced
2 medium carrots, sliced thin
1 green bell pepper, chopped
1 red bell pepper, chopped
½ cup green peas (fresh or frozen)
2 tbsp oil or ghee
1 large yellow onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 cup tomato sauce
1 cup full-fat coconut milk
½ cup raw cashews (soaked 15 min, blended with ½ cup coconut milk)
1 ½ tbsp curry powder
1 tsp salt
½ tsp ground cumin (optional)
Fresh cilantro or mint, for garnish
Lemon juice, for serving
Basmati rice or naan, for serving

Instructions

Soak Cashews: Soak cashews in warm water for 15–20 minutes, then blend with ½ cup coconut milk until smooth.Sauté Aromatics: In a skillet, heat oil or ghee over medium heat. Add onion and cook until golden. Stir in garlic and ginger for 1 minute.
Build Flavor: Add curry powder, salt, and cumin. Stir for 30 seconds. Add tomato sauce and simmer for 2–3 minutes.
Add Veggies: Stir in potatoes and carrots. Add remaining coconut milk and ½ cup water. Cover and simmer 10–12 minutes.
Add Peppers & Peas: Stir in bell peppers and peas. Simmer uncovered 5–7 minutes, until veggies are tender.
Add Cashew Cream:Stir in cashew mixture and simmer gently for 3–5 minutes until creamy. Adjust seasoning and consistency.
Serve: Garnish with cilantro or mint and a squeeze of lemon. Serve hot with rice or naan.

Notes

– For a lighter version, use light coconut milk or mix half coconut milk with half vegetable broth.
– To make it nut-free, use sunflower seeds or silken tofu instead of cashews.- For extra flavor, add a pinch of garam masala or smoked paprika near the end.
– Tastes even better the next day as flavors deepen!