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Quick and Easy Vegetable Korma
This Vegetable Korma recipe is rich and creamy with plenty of spices. Made with cashews and coconut milk and ready to enjoy in about 30 minutes. Dairy free and gluten free!
43
15,694
92
40 min
TOTAL TIME
511
CALORIES
$2.19
PER SERVING
Ingredients
14 INGREDIENTS
5 SERVINGS
1 tbsp garam masala
1 lb carrots
peeled and sliced 1/2 inch thick
1 1/2 lbs red potatoes
chopped in 1 1/2 inch chunks
cooked rice
1 lb frozen cauliflower florets
3 cloves garlic
1 cup frozen peas
1 whole onion
quartered
14 oz coconut milk
full fat or low fat
1 tsp curry powder
1 tsp salt
to taste
14 oz canned diced tomatoes
fire roasted preferred
1 tsp dried coriander
1 in fresh ginger
Directions
18 STEPS
20 min
PREP TIME
20 min
COOK TIME
40 min
TOTAL TIME
View Directions on Nora Cooks
Health Info
Macros
74g
CARBS
20g
FAT
12g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
VEGAN
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Frequently Asked Questions
Do I need to marinate the meat for Korma?
What makes the Korma creamy without making it too heavy?
What if I don't have all the whole Indian spices?
How can I avoid curdling of the yogurt?
Can I make Korma with vegetables instead of meat?
Can I use coconut milk instead of cream or yogurt?
Is Korma meant to be spicy?
My Korma is too spicy, how can I make it milder?
Can I pre-make my Korma?
Why does my Korma taste bland?
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