Vegetable Korma

Friday, November 12, 2010

After a less healthy lunch yesterday my husband and I were craving some veggies for dinner.  So we had an Indian inspired vegetarian/vegan korma.

I found that the turmeric really adds some complexity to the flavor of this dish. I prepared it with brown rice but I think basmati would be even better. :) Of course you could always adapt the recipe for carnivores by tossing in some chicken. :)

Please feel free to leave a comment! I'd love to get some feedback from you guys!  :)



  • 1 1/2 tablespoons vegetable oil
  • 1 small onion, diced
  • 1 Tbs. minced fresh ginger root
  • 4 cloves garlic, minced
  • 2 potatoes, cubed
  • 4 carrots, cubed
  • 3 tablespoons ground unsalted cashews
  • 1 1/2 tablespoons curry powder
  • 1 cup frozen green peas
  • 1 red bell pepper, chopped
  • 1 cup lite coconut milk
  • 1 bunch fresh cilantro for garnish
  • salt to taste
  • turmeric to taste


  1.   Saute onion in a deep skillet over medium heat, and cook until tender. Add ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, cashews, and lite coconut milk. Season with salt and curry powder. Cover and simmer until potatoes are tender.
  2. Stir peas and red bell pepper into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro and turmeric to serve.

Adapted from


Anonymous said...

Looks delicious! Going to have to try it soon.

Post a Comment

The Part-time Veg*n Copyright © 2009 Designed by Ipietoon Blogger Template for Bie Blogger Template Vector by DaPino