Creamy Coconut Vegetarian Korma

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. Serve it with a side of rice, quinoa or cauliflower rice for a quick and delicious dinner.

For the veggies:
2 medium potatoes, cut into small, bite-sized pieces
4 cups mixed chopped vegetables (cauliflower, carrots, beans, bell peppers, corn and peas all work well)

For the vegetarian korma sauce:
1 tablespoon oil
1 large onion, chopped
1 – 2″ piece of ginger, peeled and chopped
4 garlic cloves, smashed with the back of a knife
1 – 5.5-ounce can of tomato paste
1 tablespoon each: curry powder and garam masala
1½ teaspoons each: cumin, coriander, turmeric, cardamom
½ teaspoon each: ground cloves, fennel, fenugreek and chili flakes
1 – 400ml can of coconut milk
½ cup cashews
2 tablespoons lemon juice
½ cup yogurt (omit or use vegan yogurt for vegan)
1 tablespoon brown sugar (sub coconut sugar or honey for paleo)
Top with any or all: cashews, cilantro, lemon, and raisins

View the full recipe at The Endless Meal →