CREAMY COCONUT VEGETARIAN KORMA

theendlessmeal.com

This easy to make Creamy Coconut Vegetarian Korma makes a great go-to Meatless Monday meal. It's naturally paleo and gluten-free and can easily be made vegan.

INGREDIENTS

– Potatoes – Onion – Ginger – Garlic – Tomato paste – Garam masala – Coconut milk – Cashews – Lemon juice – Yogurt

Add the potatoes to a medium-sized pot, cover with water and bring to a boil. Let the potatoes boil for 5 minutes then add the rest of the veggies to the pot.

1

Let them boil for another 5 minutes then drain the pot and set it aside.

2

While the veggies are cooking, start preparing the vegetarian korma sauce. Heat the oil in a medium-sized pot over medium-high heat.

3

Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes. Add the ginger and garlic and cook for 2 minutes more.

4

Remove the pot from the heat and add the tomato paste and all of the spices. Stir well then return the pot to the heat.

5

Swipe up for full recipe!

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