Veggie Korma
This one pot Veggie Korma is absolutely loaded with veggies like zucchini, bell pepper, cauliflower, carrot and onion and cooked in a flavourful curry based cream sauce dotted with cashews for extra flavour and texture.  You can add as little or as much spice as you like and customize to your taste.  So good and a favourite around here!  Who needs take out when there’s this?
Servings Prep Time
6servings 10minutes
Cook Time
30minutes
Servings Prep Time
6servings 10minutes
Cook Time
30minutes
Ingredients
Instructions
  1. In a large pot (dutch oven), heat oil on medium low. Add onion and cook for about 5 minutes.
  2. To onion, add garlic, ginger, chili, potatoes and carrots. Cook 2 minutes. Push onion mixture to one side of pot and add tomato paste and cook about 1 minute. Stir to combine everything. Add curry powder and stock and cook an additional 10-12 minutes (uncovered) until potatoes and carrots are tender and stock roughly reduced by half.
  3. Add cauliflower, bell peppers, cream, salt, black pepper and cashews. Cover, simmer on low for 10 minutes. Add zucchini and cook 5 minutes more. Finish with cilantro and additional chili (if desired). Enjoy!
Recipe Notes

To make cauliflower rice, simply place cauliflower florets in a food processor and blitz until it has a ‘rice’ consistency (i.e. broke down), place in a large microwave safe bowl with a tbsp. of coconut oil and salt to taste ( I use about 1/4 tsp), cover with plastic wrap and cook on high for about 8 minutes.  Carefully remove from microwave and uncover (be careful as there will be steam), add in 1/3 cup unsweetened shredded coconut (optional) and stir to combine.  Done!

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