45 mins
~4 servings servings
Adapted from https://www.theendlessmeal.com/creamy-coconut-vegetarian-korma/
Ingredients
- 6 cups of mixed veggies (carrots, cauliflower, celery, green beans, corn, zucchini, bell peppers…clean out the fridge!)
- 1 large onion, chopped
- 1 (2 inch) piece of ginger, minced
- 4 garlic cloves, smashed then roughly chopped
- 1 (5.5 ounce) can of tomato paste or 3 heaping tablespoons ketchup or 1-2 large tomatoes chopped
- 1 tablespoon of each: curry powder, garam masala
- 1.5 teaspoons of each: coriander, cumin, tumeric, cardamom
- 1 teaspoon of each: ground cloves, fennel, chili flakes
- 1 can coconut milk or cream
- 1/2 cup sunflower seeds
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup or sweetener of choice
- Optional topping: chopped cilantro
Preparation
- Wash and chop your veggies. In a large pot, fill with enough water to cover veggies and bring to a boil (you’ll add the veggies later).
- Meanwhile, chop onion, garlic and ginger. Juice your lemon, grind any spices and slice tomatoes if needed.
- Add 1-2 tablespoons of oil in a medium pot over medium heat. Cook onion until translucent then add ginger and garlic. Cook until fragrant.
- Remove pot from heat and add tomato paste/ketchup/tomatoes + all of the spices. Stir well.
- Add your veggies to the boiling water and boil for 5 minutes. Drain and set aside.
- Return the tomato and spices pot to heat. Once caramelized and fragrant, add coconut milk, nuts/seeds, lemon juice and 1.25 cups water.
- Let pot boil for 5 minutes to soften the nuts/seeds then either use an immersion blender or work in batches to blend the sauce until smooth. Stir in 1T of maple syrup and salt to taste.
- Mix the veggies and sauce. Serve with rice and/or naan and top with cilantro if available.