Creamy Vegetable Korma (Vegan + Gluten-Free)
"This Vegetable Korma recipe is subtly spicy, made in one pan, super easy to make and quick to clean up! This healthy, creamy and comforting dish is also vegan...."
INGREDIENTS
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1 tablespoon oil (I like to use avocado oil (use ghee if not vegan/dairy-free))
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1 onion (any variety, chopped)
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5 garlic cloves (minced or grated)
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1 one-inch knob fresh ginger root (grated)
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1 jalapeno or serrano chile (finely chopped)
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½ cup raw cashews (ground or finely chopped)
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1 potato (any variety, peeled and chopped)
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2 tablespoons tomato paste
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1 tablespoon curry powder
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1 tablespoon granulated sugar (we like to use coconut sugar)
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1 teaspoon garam masala
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1 teaspoon ground coriander
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2 green cardamom pods (contents emptied, or ¼ teaspoon ground)
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2 13.5-ounce can full fat coconut milk
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½ cup plain plant-based yogurt (use plain Greek if not vegan/dairy-free)
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4 cups fresh or frozen vegetables (any variety you like)
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¼ cup fresh cilantro (chopped (plus extra for garnishing))
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1 tablespoon lime juice
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sea salt or pink salt (to taste)
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