Vegetable Korma Curry

This sweet and spicy vegetable korma curry recipe is made with a cashew based gravy. Vegan and gluten free, it’s a deliciously easy weeknight meal!

1 tablespoon coconut oil, divided
1 cup uncooked long grain brown rice
1 3/4 cup low-sodium vegetable broth or water
1 recipe korma curry gravy (see below)
2 small Yukon gold potatoes, diced (about 12 ounces)
2 cups diced cauliflower
1 cup green peas (fresh or frozen)
1 cup diced carrots
12 ounces your choice of protein (see notes)
2 tablespoons coconut oil
3 whole cardamom pods
1 onion, diced
1/2 teaspoon salt
4 cloves garlic, minced
1- inch piece of fresh ginger, grated
1/2 cup cashews
1 teaspoon ground coriander
1 tablespoon garam masala
1 teaspoon ground turmeric
1/4 teaspoon cayenne powder
2 14.5- ounce cans coconut milk
2 tablespoons tomato paste

View the full recipe at The Seasoned Vegetable →