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Nourishing Vegetable Korma

With plenty of warming spices to ensure you’re packing in antioxidants, this korma combines vegetables of all colours to make sure your brain is getting a boost of all the vitamins it needs. The fact that it’s delicious is just a bonus.

Nourishing Vegetable Korma

With plenty of warming spices to ensure you’re packing in antioxidants, this korma combines vegetables of all colours to make sure your brain is getting a boost of all the vitamins it needs. The fact that it’s delicious is just a bonus.

Ingredients

  • 1 yellow onion, chopped
  • 4 cloves of garlic, minced
  • 1 inch of ginger, minced
  • 2 tablespoons tomato paste
  • 2 tablespoon of oil (we used coconut)
  • 3/4 cup cashews
  • 3 teaspoons garam masala
  • 2 teaspoons cumin
  • 1 teaspoons coriander
  • 1/2 teaspoon chilli flakes (optional)
  • 1 teaspoon turmeric
  • 1 teaspoon fennel seed ground
  • 1 teaspoon cinnamon
  • 1 carrot
  • 1 capsicum
  • 1 zucchini
  • ¼ pumpkin
  • 1 handful kale
  • 1 can coconut milk
  • ½ cup vegetable broth

With plenty of warming spices to ensure you’re packing in antioxidants, this korma combines vegetables of all colours to make sure your brain is getting a boost of all the vitamins it needs. The fact that it’s delicious is just a bonus.

Method:

  1. Sauté the onion and garlic in some oil until translucent
  2. Move onion to the side and add spices into the pan
  3. Cook for 1 minute 
  4. Add in the tomato paste  Cook for a further minute 
  5. Add in the veggies and cook for 2-3 minutes, then pour in the vegetable broth and coconut milk
  6. Let everything simmer for 5-10 minutes, or until the veggies are cooked
  7. While the curry is simmering, prepare rice according to packet instructions
  8. Add in the leafy greens and half of the cashews and cook for 1-2 minutes 
  9. Garnish with coriander (and chilli flakes if desired) and serve with rice
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