Creamy Seasonal Vegetable Korma
Ingredients
The base
-
2
teaspoons
unrefined peanut or coconut oil
-
1
medium
white or red onion, minced
-
2
teaspoons
apple cider vinegar
-
1
teaspoon
sea salt
-
2
tablespoons
no-salt-added creamy almond, cashew, or pistachio butter
-
2
large
garlic cloves, minced
-
2
teaspoons
freshly grated gingerroot
-
1
can (15-ounce)
no-salt-added tomato sauce
-
1
tablespoon
garam masala curry paste
-
2
teaspoons
ground coriander
-
½
teaspoon
ground turmeric
The vegetables
-
3
cups
bite-size pieces fresh seasonal vegetables (e.g., cauliflower, broccoli, bell pepper, shiitake mushrooms)
-
1
large
Yukon Gold potato, unpeeled and cut into ½-inch cubes
The extras
-
⅓
cup
black seedless raisins
-
⅔
cup
unsweetened coconut milk beverage
-
1
teaspoon
pure coconut extract
-
2
tablespoons
chopped fresh cilantro
Instructions
- Heat the oil in a large skillet over medium heat and sauté the onion, vinegar, and ¼ teaspoon salt until softened.
- Stir in the almond butter, garlic, and ginger for 1 minute.
- Add the tomato sauce, curry paste, coriander, and turmeric, cooking until bubbling.
- Incorporate the vegetables, potato, raisins, coconut milk, coconut extract, and remaining salt, then bring to a boil.
- Reduce heat to medium-low and simmer covered until the vegetables and potato are tender, stirring occasionally.
- Adjust seasoning, ladle into a serving bowl, sprinkle with cilantro, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
270
Total fat
9g
Total carbohydrates
45g
Total protein
8g
Sodium
770mg
Cholesterol
0mg
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