Veggie Korma

This is a easy to make creamy coconut curry that makes the perfect recipe for meatless Monday. You can serve it with rice and top it with cashews and parsley or coriander or even cauliflower rice for a keto recipe. This is simply a delicious and easy dinner recipe perfect for any day of the week.

Serves: 10 servings

Prep time: 10 min

Cooking time: 30 min

Ingredients Base

• 2 potatoes, cut into small bite size pieces

• 4 cups of mixed chopped veggies (bell peppers , carrots, cauliflower , peas , etc)

• White or brown rice

Korma Sauce

• 1 tbsp coconut oil

• 1 chopped onion

• 1 inch of ginger, peeled and finely chopped

• 1 garlic clove finely chopped

• 1 - 5.5 onz can tomato paste

• 1- 400 ml coconut milk

• 1 tbsp curry powder

• 1 tsp cumin

• 1 tsp turmeric

• 1 tsp cardamom

• 1 tsp salt

• 1 tsp chili flakes

• 2 tbsp lime juice

• 1/2 cup of coconut yogurt

• 1 tbsp brown or coconut sugar

Top with cashews and coriander.

Method

1. Boil potatoes and steam your veggies.

2. While veggie cook prepare korma sauce. Heat a medium pot over medium heat add onion and cook for 3 min until fragrant . Add ginger and garlic and cook another 2 min mixing constantly.

3. Add tomato paste and combine well and all the spices and combine well, cooking for 1 more min.

4. Add coconut milk and lemon juice and 1 1/4 cups of water and bring mixture to boil and boil for 5 min. Add sugar and salt and yogurt and combine once more until everything is well combined.

5. Add the veggies into the sauce and mix well.

6. Serve with rice and top with cashews and parsley.