Ingredients
- 2 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoon tomato paste
- 2 teaspoon garam masala
- 1 teaspoon curry powder
- 1 teaspoon turmeric
- ½ teaspoon coriander
- ½ teaspoon salt
- 1 can coconut milk
- ½ cup vegetable broth
- 1 carrot, sliced
- 1 crown broccoli, cut into florets
- 1 large potato, washed and cut into ½” cubes
- 1 cup frozen peas
- ¼ cup sliced almonds
Instructions
- In a large saute pan, heat oil over medium heat.
- Then add onion and garlic and cook, stirring frequently, for 3–4 minutes or until onion turns translucent.
- Add the tomato paste, garam masala, curry powder, turmeric, coriander, and salt, and stir until completely combined.
- Stir in the coconut milk and vegetable broth, and bring to a simmer.
- Add the carrots, broccoli, potato, and peas.
- Cook 20 minutes or until veggies are tender.
- Top with sliced almonds, and serve warm over rice or with naan.
Notes
- This vegetable korma is delicious served with basmati rice or naan bread.
Nutrition (estimated per serving)
Calories: 442kcalCarbohydrates: 28gProtein: 9gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gSodium: 502mgPotassium: 832mgFiber: 7gSugar: 6gVitamin A: 3034IUVitamin C: 34mgCalcium: 93mgIron: 5mg
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