NEED SOMETHING NEW FOR MEATLESS MONDAY?
This is definitely my favorite vegetable curry. It's hardy, creamy, and delicious!
I personally love a good Korma, and after many many tries to make a paleo style one at home, I finally nailed it!
Korma is usually made with yogurt which gives it a mild tangy flavor but I find it works well without. The cashews and coconut milk make the gravy delectably creamy. If you still want a little bit of that tangy flavor, feel free to add in a bit of lemon juice.
In the recipe, I have listed the vegetables that I used, but feel free to sub with whatever you prefer or have on hand. This recipe is quite versatile and I feel would taste good with anything in it.
Serve it on top of Basmati or cauliflower rice for a perfect vegetarian meal!
Paleo Vegetable Korma
A delicious mild and creamy vegetable curry - Paleo & Whole30
INGREDIENTS
- 1 medium onion, peeled and halved
- 3 cloves garlic, peeled & roughly chopped
- 1-inch piece ginger, peeled & roughly chopped
- 1 green chili, chopped (optional)
- 1/4 cup raw cashews
- 1/2 cup water
- 1 tbsp coconut oil
- 2 tsp curry powder
- 1/2 tsp cinnamon
- 1/8 tsp ground cardamom
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1/2 tsp coriander
- 1/2 tsp salt (or to taste)
- 1/2 tsp ground black pepper
- 2 small tomatoes, diced
- 1 can, unsweetened full-fat coconut milk
- 1 medium potato or sweet potato, peeled and diced
- 1/2 head cauliflower cut into florets
- 1 cup chopped green beans
- 1 carrot chopped
- chopped fresh coriander (for garnish)
INSTRUCTIONS
- Place the onion, garlic, ginger, chili, and cashews in a blender along with 1/2 cup of water. Process until smooth.
- Heat the coconut oil in a large pot. Once hot, pour the blended sauce base mixture into the pot.
- Add all your spices from the curry powder to the salt & pepper and allow to cook for 2 to 3 minutes, until fragrant.
- Add the coconut milk and vegetables. Stir well, cover the pot, and allow to simmer on medium/low heat for 10-12 minutes or until the potatoes are tender.
- You may need to add a bit of water if you find the curry too thick.
- Garnish with fresh chopped coriander.
- Follow steps 1-4 as above on the saute function
- Close the pot, make sure the vent is set to sealing, and cook on manual high pressure for 6 minutes.
- release the pressure manually.
- add water if needed, give everything a good mix.
- garnish with fresh chopped cilantro
