Sabtu, 04 Mei 2019
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Korma is one of my favorite dishes, and is made from meat or veggies braised in spiced sauce. Usually it’s made with yogurt, but for today’s recipe, I decided to go dairy-free. I chose full-fat coconut milk as my milk of choice, but you could use any dairy-free milk, as long as it has a high fat content. If you use something watery, it won’t have the same creamy consistency that this Korma does
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
- Heat the oil in a skillet over medium heat.
- Stir in the onion, and cook until tender.
- Mix in ginger and garlic, and continue cooking for a few minutes..
- Mix potatoes, carrots, cashews, and tomato sauce.
- Season with salt and curry powder.
- Cook and stir 15 minutes, or until potatoes are tender.
Full Reading: https://www.lifemadefull.com/vegetarian-korma-recipe/
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