Creamy Vegan Korma

Ingredients
 
  • 3 cups yukon gold potatoes, chopped into 1/2″ cubes
  • 1/2 teaspoon sea salt
  • 1 cup fresh tomato, chopped
  • 1 bell pepper
  • 1 bunch green onions (about 3/4 cup)
  • 1 cup radishes, sliced
  • 2 – 15 oz. cans whole coconut milk, well-shaken
  • 1 15 oz. can chickpeas, drained and rinsed
  • 1/2 cup cashews
  • 2 oz. tomato paste
  • 1 cup vegetable broth
  • 1 Tablespoon brown sugar
  • 1/2 cup vegan yogurt (SoDelicious)
 
Spices
 
  • 1 Tablespoon curry
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon cardamom
  • 1/2 teaspoon cloves
  • 1 teaspoon chili flakes
  • 1 teaspoon fennel seeds
  • 1/2 Tablespoon sea salt
 
Instructions
 
Prep
 
  • In a medium pot, bring 5-6 cups of water to a boil. Add potatoes and 1/2 teaspoon salt. Boil until “al dente,” about 8 minutes. Drain and set aside.
 
Korma
 
In a large, deep pot, heat oil to medium-high. Add green onion and sauté until soft and translucent, about 5 minutes. Add spices and tomato paste and stir to combine.
 
Add tomato, bell pepper, radishes, cashews, chickpeas, and brown sugar. Stir to combine.
 
Pour in broth and coconut milk. Bring to a boil. Cook for 10 minutes.
 
Add the potatoes back in and cook for 5 more minutes.
 
Stir in the yogurt until well combined.
 
Serve with basmati rice and naan! Garnish with cashews and cilantro.

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