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Veggie Korma

Veggie Korma

This recipe was inspired by betterfoodguru.com. Follow her on the Insta for vegan inspiration. I am not a vegan, but I am down with a vegan meal every now and then (more now than then). Korma is traditionally a creamy curry that uses yogurt or cream or both. Here, I used coconut milk to keep it in the vegan column. I served this with some killer homemade naan. My kitchen looked like a smoke bomb went off, but it was worth it.

This curry is great with mango chutney or some yogurt raita or both. I am a slave to condiments. Obviously, no raita for vegans unless you make it with non-dairy yogurt which would probably be really good.

Veggie Korma

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Ingredients

  • 1 onion, chopped
  • 3-4 cloves of garlic, minced
  • 1 inch piece of ginger, grated
  • 1 teaspoon cumin seeds
  • 2 cups butternut squash cubed
  • ½ head cauliflower, cut into florets
  • 1 15 ounce can diced tomatoes
  • 1 15 ounce can coconut milk
  • ½ cup almond flour
  • 2 cups greenbeans trimmed and cut into 2 inch pieces
  • 2-3 teaspoons garam masala
  • 1 teaspoon turmeric
  • 2-3 cardamom pods, bruised
  • 3-5 cloves, whole
  • 1 teaspoon coriander
  • Fresh cilantro for serving
  • Scallions, sliced for serving
  • Slivered almonds

Instructions

1

Saute 1 onion until starting to turn golden.

2

Then add 3 cloves of minced garlic and the grated ginger and the cumin seeds and cook for about 1 minute until fragrant.

3

Add the squash, cauliflower, tomatoes and spices and cook until the veggies are softened.

4

Add a half cup of water, almond flour and coconut and stir it all up and let simmer a few minutes. Add the green beans and cook until they are as soft as you like. Serve with rice or naan or both. Top with cilantro, scallion and almonds.

Veggie Korma

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Ingredients

  • 1 onion, chopped
  • 3-4 cloves of garlic, minced
  • 1 inch piece of ginger, grated
  • 1 teaspoon cumin seeds
  • 2 cups butternut squash cubed
  • ½ head cauliflower, cut into florets
  • 1 15 ounce can diced tomatoes
  • 1 15 ounce can coconut milk
  • ½ cup almond flour
  • 2 cups greenbeans trimmed and cut into 2 inch pieces
  • 2-3 teaspoons garam masala
  • 1 teaspoon turmeric
  • 2-3 cardamom pods, bruised
  • 3-5 cloves, whole
  • 1 teaspoon coriander
  • Fresh cilantro for serving
  • Scallions, sliced for serving
  • Slivered almonds

Instructions

1

Saute 1 onion until starting to turn golden.

2

Then add 3 cloves of minced garlic and the grated ginger and the cumin seeds and cook for about 1 minute until fragrant.

3

Add the squash, cauliflower, tomatoes and spices and cook until the veggies are softened.

4

Add a half cup of water, almond flour and coconut and stir it all up and let simmer a few minutes. Add the green beans and cook until they are as soft as you like. Serve with rice or naan or both. Top with cilantro, scallion and almonds.

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