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vegan korma with rice & avocado 🥑🍛 | here’s another shot of this flavorful & vegetable-loaded dish! (recipe below)
took my final exam for math yesterday, and now I’m free to chill for a whole week!! have a wonderful Friday, friends! :)
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vegetable korma (serves 3-4)
In a blender, blend together: 1 large onion, 1 tbsp ginger, 3 cloves garlic, 1/4 cup raw cashews, 2 large ripe tomatoes
-1/2 tsp each: cardamom pods, ground turmeric, ground cumin, salt, black pepper
-2 tsp each: ground coriander, garam masala,
-2 bay leaves
-1 1/2 cups full-fat coconut milk
-3 medium potatoes, chopped
-3 cups veggies, chopped (I used carrots, cauliflower, peas, and zucchini)
In a large pot, heat some oil and add in the blended onion-cashew mixture with 1/2 cup water. Then, mix in the spices and cook for 5 minutes. Once fragrant, stir in the bay leaves, coconut milk, and vegetables. Cover the pot and simmer on medium heat for 12-15 minutes, stirring occasionally to prevent sticking. Once the vegetables are fork-tender, season with lemon juice to taste and serve warm.
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