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Healthy Recipes

Vegetarian Tomato-Based Korma

Serves 4–6 · About 45 minutes

A colorful, comforting vegetable korma with a tomato, coconut and cashew sauce.

A plated serving of Vegetarian Tomato-Based Korma

Ingredients

  • ½ large onion, diced
  • 2 teaspoons grated ginger
  • 3 garlic cloves, minced
  • 1 jalapeño, minced
  • ½ teaspoon turmeric
  • ¼ teaspoon smoked paprika
  • ½ teaspoon Indian hot chili powder
  • 1½ tablespoons yellow curry powder
  • 1 teaspoon salt
  • 2 medium Yukon Gold potatoes, cubed
  • 3 carrots, diced
  • ½ cup ground cashews
  • 1 cup water
  • ½ cup tomato sauce
  • 2 cups chopped cauliflower
  • 1 cup frozen peas
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 (15-ounce) can coconut cream
  • ½ cup chopped cilantro
  • Cooked basmati rice, for serving

Directions

  1. Sauté the onion in a large pot over medium heat until softened. Add the ginger and garlic and cook until fragrant.
  2. Stir in the jalapeño, turmeric, paprika, chili powder, curry powder and salt. Cook for 1–2 minutes to bloom the spices.
  3. Add the potatoes, carrots, ground cashews, tomato sauce and water. Cover and simmer for about 15 minutes.
  4. Add the cauliflower, peas, chickpeas and coconut cream. Simmer for about 25 minutes, stirring occasionally, until all the vegetables are tender and the sauce is creamy.
  5. Stir in the cilantro, adjust the seasoning and serve over basmati rice.
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A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.