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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Easy Vegetable Korma (Instant Pot & Stovetop) Spice …

WEBSep 16, 2019 · Vegan Vegetable Korma: S ubstitute ghee with any clear cooking oil, like avocado or olive oil. To thicken the korma, add …

1. In a small bowl add cashews and water, and microwave it for about 1 minute. Traditionally, cashews are soaked in water for 30 minutes till they plump up. But, by taking this microwave short-cut, I achieved the same results in 1 minute or so.
2. In a blender jar, add the cashews (with water), tomatoes, ginger, garlic, salt, turmeric, kashmiri red chili, garam masala, ground coriander and cumin. Blend everything till the sauce becomes smooth. Keep aside.
3. Turn on Instant Pot on Saute mode. Add 1 tbsp ghee (or oil for vegan), and saute the cashews set aside for garnishing, for 30 seconds. Keep stirring to prevent them for burning. Remove as they begin to turn a light golden color and keep aside.
4. Heat a heavy bottom pot on medium-high heat. Add 1 tbsp ghee (or oil for vegan), and saute the cashews set aside for garnishing, for 30 seconds. Keep stirring to prevent them for burning. Remove as they begin to turn a light golden color and keep aside.

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