Easy Vegan Korma

Easy Vegan Korma! If you like Indian curry, you’ll want to make this healthy weeknight dinner! Vegetables, potatoes and chickpeas in a spicy, creamy korma curry sauce. Gluten-Free.

THE RECIPE

INGREDIENTS

• 2 tablespoon coconut oil (or other oil)
• 1/2 large onion, diced 
• 2 teaspoons fresh grated ginger 
• 3 garlic cloves, minced 
• 1/2 teaspoon turmeric
• 1/2 teaspoon smoked paprika 
• 1/2 teaspoon chili powder
• 2 tablespoon curry powder 
• 1/2 teaspoon salt 
• 2 medium yukon potatoes, cubed 
• 3 carrots, diced 
• 2 cups chopped cauliflower 
• 1 cup green beans, trimmed and halved if long 
• 1 cup frozen peas
• 1 15 ounce can garbanzo beans, rinsed and drained 
• 1 jalapeno, diced and seeded 
• 1/2 cup ground cashews (see notes) 
• 1 cup canned coconut milk (light is OK)
• 1/2 cup tomato sauce 
• 1/2 cup chopped cilantro, plus more for garnish 

INSTRUCTIONS

1. Heat the coconut oil in a dutch oven or large skillet pan over medium heat. Add the onion and cook until translucent, about 5 minutes. Add fresh grated ginger and garlic and cook an additional 1 minute, taking care not to burn the garlic.
2. Add the jalapeño, curry powder, paprika, chili powder, salt and turmeric. Stir and cook for 2-3 minutes until spices are fragrant. By now, your whole house should be smelling like an Indian restaurant.
3. Add the potatoes, carrots, cashews, tomato sauce and 1 cup water. Increase heat to medium-high, and cook another 15 minutes until potatoes are tender. Continue to stir frequently, so not to burn the mixture.
4. Add the peas, garbanzo beans,  cauliflower, green beans, and coconut milk. Reduce heat to low, cover, and simmer for an additional 20-25 minutes or until vegetables are tender. Coconut milk will curdle, so make sure your heat is turned down to a low setting.
5. Stir in cilantro and serve over rice with naan, if desired! 

Source: delishknowledge.com

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