Vegetable Korma Recipe Without Coconut

Vegan Korma Loving It Vegan

WEBJan 3, 2019 · Add cashews and coconut milk to a blender and blend until smooth. Set aside. Add olive oil to a pot with chopped onions, crushed …

1. Add the cashews and coconut milk to a blender and blend until very smooth. Set aside.
2. Add the olive oil to a pot along with the chopped onion, crushed garlic, minced ginger, curry powder, cumin, coriander powder, cinnamon, turmeric, cardamom, ground cloves and fennel and sauté until onions are softened.
3. Add in the tomato paste and frozen vegetables and sauté until the vegetables begin to soften slightly.
4. Add in the blended coconut cashew cream mix and simmer until the vegetables are cooked.

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Creamy Vegan Vegetable Korma Connoisseurus Veg

WEBApr 17, 2023 · Coat the bottom of a large pot with the oil and place it over medium heat. Once the oil is hot, add the onion. Sweat the onion for …

Rating: 4.8/5(16)
1. Place the tomatoes, onion, garlic and ginger into a blender or food processor. Puree until smooth, stopping to scrape down the sides of bowl as needed.
2. Transfer the tomato mixture to large saucepan. Add the coconut milk, garam masala, paprika, lemon juice, chili paste or hot sauce, salt and pepper. Taste-test and add sugar if needed. Stir to blend and place over medium-high heat. Add the cauliflower and chickpeas and bring to a simmer. Lower heat and allow to simmer, uncovered, until cauliflower is tender-crisp, 15-20 minutes, stirring occasionally.
3. Add peas and zucchini. Continue to simmer, stirring occasionally, until zucchini and cauliflower are tender, about 5 minutes more.
4. Divide onto plates or bowls and top with cashews and cilantro. Serve with rice.

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