Vegetable Korma (Vegan, Gluten Free)

Vegetable Korma (Vegan, Gluten Free)


Vegetable Korma (vegan, Gluten Free) With Cashews, Coconut Milk, Garlic, Ginger Paste, Jalapeno, Curry Powder, Ground Turmeric, Olive Oil, White Onion, Vegetables, Raisins, Agave Nectar, Water, Salt, Cilantro Leaves, Cashews, Basmati Rice

The ingredient of Vegetable Korma (Vegan, Gluten Free)

  1. 1 cup cashews roasted or raw, plus a few extra for serving
  2. 15 ounces coconut milk well-shaken
  3. 2 cloves garlic peeled
  4. 2 teaspoons ginger paste or grated fresh ginger
  5. 1 jalapeno fresh, stemmed, and seeded if desired to reduce heat, I seeded only half and the korma came out at the perfect temp for us
  6. 2 tablespoons curry powder Indian
  7. 1 teaspoon ground turmeric
  8. 1 tablespoon olive oil or coconut oil
  9. 1 white onion small, peeled and sliced
  10. 1 cup vegetables your choice, I used about u00bd cup shelled edamame, u00bd cup frozen peas, 1 cup frozen chopped broccoli, 1 cup sliced mushrooms, and 1 sweet potato, pre-boiled and cubed, and 3 fingerling potatoes, pre-boiled and cubed
  11. 1/2 cup raisins
  12. 1/4 cup agave nectar honey, or sugar, or to taste
  13. 2 cups water start with 1
  14. salt to taste
  15. cilantro leaves for garnish
  16. cashews for garnish
  17. basmati rice cooked, to serve

The instruction how to make Vegetable Korma (Vegan, Gluten Free)

Nutritions of Vegetable Korma (Vegan, Gluten Free)

calories: NutritionInformation
carbohydrateContent: 520 calories
fatContent: 41 grams
fiberContent: 39 grams
proteinContent: 6 grams
saturatedFatContent: 12 grams
sodiumContent: 19 grams
sugarContent: 180 milligrams
: 12 grams

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