Okay, it’s confession time. Here goes. I’ve never been to an Indian restaurant. I enjoy Indian food and love the warm spices and flavor profiles, but don’t know if the curries and dishes that I prepare are at all authentic because I have no basis of comparison. That being said, I REALLY love this vegetable korma. So would anyone familiar with Indian food recognize it as vegetable korma? I don’t know, but I figure good tasting food is a victory, so I’m going with that! I hope you enjoy it as well…
Vegan Vegetable Korma with Sweet Potatoes
I enjoy eating this vegetable korma over roasted sweet potatoes, but it could be easily eaten over rice or noodles as well.
Ingredients
Sauce
- ½ onion rough chopped
- 3 cloves garlic peeled and sliced
- 1 jalapeno seeded and rough chopped
- 2 inches ginger rough chopped
- ¼ cup cashews
- ½ cup water
Spices
- 2 tsp curry powder
- 1 tsp tumeric
- 1 tsp garam masala
- ½ tsp cinnamon
- ½ tsp coriander
- ½ tsp salt
- ¼ tsp pepper
- ⅛ tsp cardamon
Korma
- 2 cups frozen mixed vegetables
- ½ cup dairy-free plain unsweetened yogurt ¼ cup dairy-free milk can substituted
- 2 medium sweet potatoes chopped into 1-inch cubes
Instructions
- Arrange sweet potato cubes in a single layer on a sheet pan fit with a silicon mat. Roast at 400 degrees for 20 minutes.
- Place sauce ingredients into a blender and blend on high speed for 2 minutes or until fully combined.
- Pour sauce into a large skillet and bring to a simmer. Add spices and stir to combine. Heat for 2-3 minutes, until spices become aromatic.
- Add frozen vegetables and stir into sauce. Slowly stir in yogurt or milk. Cover and and simmer 5-10 minutes.
- Stir sauce and serve over roasted sweet potatoes.