VEGETARIAN KORMA RECIPE

IT'S TIME FOR A VEGETARIAN KORMA RECIPE!

I'M GOING BACK TO MY INDIAN ROOTS TODAY.

Korma is one of my most loved dishes, and is produced using meat or veggies braised in spiced sauce. Generally it's made with yogurt, yet for the present formula, I chose to go without dairy. I picked full-fat coconut milk as my milk of decision, however you could utilize any without dairy milk, as long as it has a high fat substance. On the off chance that you use something watery, it won't have the equivalent velvety consistency that this Korma does.

I as of late chose to attempt and serve a vegan dish each Monday night to join more veggie assortment into our week after week menu. This veggie lover Korma formula is a magnificent fundamental dish on the off chance that you cherish the kind of Indian sustenance. Is it accurate to say that you are new to Indian nourishment? Out it an attempt, and let me know how you like it! (PS– don't be terrified by the quantity of fixings. There's almost no prep required here, it's simply tossing things together!)

Heavenly Korma and it's Vegetarian as well! Brisk, quick and straightforward formula to light up your supper and your life. Gotta love a Vegetarian Korma formula!

SOOO yummy!! I've been endeavoring to make more vegan formulas, so this is extraordinary!

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INGREDIENTS

• 2 TBSP avocado or olive oil
• 1 small onion yellow diced
• 1 tsp fresh grated ginger
• 5 cloves minced garlic
• 3 russet potatoes cut into cubes
• 4 carrots cut into bite size pieces
• 3 TBSP crushed cashews
• 1/2 cup tomato sauce
• 2 tsp salt
• 2 TBSP curry powder
• 1 cup frozen green peas
• 1/2 green bell pepper chopped
• 1/2 red bell pepper chopped
• 1 cup unsweetened full-fat coconut milk
• Vegetarian Korma Recipe (Paleo)

INSTRUCTIONS

1. Heat the oil in a skillet over medium heat.
2. Stir in the onion, and cook until tender.
3. Mix in ginger and garlic, and continue cooking for a few minutes..
4. Mix potatoes, carrots, cashews, and tomato sauce.
5. Season with salt and curry powder.
6. Cook and stir 15 minutes, or until potatoes are tender.
7. Stir peas, green bell pepper, red bell pepper, and coconut milk into the skillet.
8. Reduce heat to low, cover, and simmer 10-15 minutes.
9. Serve with rice or cauliflower rice!

For more detail : bit.ly/2RYccRD

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