Recipe: Yummy Vegan Korma

Vegan Korma. A delicious blend of vegetables and spices in a creamy and rich korma sauce. This vegan korma is basically the easiest vegetable korma you will ever. If you like Indian curry, you'll want to make this healthy weeknight dinner!

This Creamy Veggie & Tofu Korma is made in Instant Pot Pressure cooker. This vegan korma is made with fresh vegetables and chickpeas, simmered in an Indian-inspired coconut curry sauce and topped with roasted cashews and fresh cilantro. Just as good as our favorite Indian restaurant makes, and not as heavy. You can cook Vegan Korma using 21 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vegan Korma

1. You need of Raw Cashews.
2. It's of Coconut milk.
3. It's of Olive oil.
4. Prepare 1 of tomato.
5. Prepare 2 of sweet potatoes.
6. You need 2 of carrots.
7. It's of brocoli.
8. Prepare of butternut squash.
9. You need 1 of red bell pepper.
10. You need 1 of small onion.
11. It's 3 of garlic cloves.
12. You need 1 of little piece of ginger (sorry I didn't add it on the picture).
13. Prepare 2 tsp of curry powder.
14. Prepare 1/2 tsp of cumin powder.
15. You need 1/2 of coriander powder.
16. Prepare 1/2 tsp of cinnamon powder.
17. Prepare 1 tsp of black pepper.
18. It's 1 tsp of turmeric.
19. Prepare of tomato puree.
20. Prepare 1 of veg stock.
21. You need to taste of Salt.

This easy to make Creamy Coconut Vegetarian Korma makes a great go-to Meatless Monday meal. It's naturally paleo, gluten-free and can easily be made vegan. Korma-a very old style of curry which can be traced back to the Mughal invasions of India and This delicious Korma is an excellent introduction to Indian cuisine. It can also be made vegan: simply.

Vegan Korma instructions

1. Prepare all the ingredients.
2. Add the cashews and coconut milk to a blender and blend until very smooth. Set aside.
3. Add the olive oil to a pot along with the chopped onion and garlic and cook for 3 minutes.
4. Add chopped tomato, red bell pepper, all the spices and tomato puree cook for another 3 minutes.
5. And butternut squash, sweet potato, carrots and brocoli mix all and add coconut cashew cream. Mix and simmer until the vegetables are cooked. Make sure you stir every 10 minutes because it sticks in the pan..
6. Serve with rice (and fried plantain if you have :)).

This restaurant-standard Vegan Korma is anything but bland and boring. Packed with flavour but delicately spiced, showstopping enough to serve to guests. Korma is an Indian curry dish, usually mildly spiced with a rich, creamy sauce. This vegetable korma is comfort food at it's finest! Nothing beats a warm bowl of rich curried.

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