Vegetable Korma Curry
Difficulty: Easy | Makes: 4 Servings
Explore the deep, delicious flavors of Indian Curry with our recipe for Vegetable Korma Curry!
Ingredients
- 3 tablespoon coconut oil
- 3 Yukon gold potatoes peeled, medium dice
- 1 sweet potato peeled, medium dice
- 2 cups cauliflower, medium dice
- 1 cup carrots, peeled, medium dice
- 1 (8.4 oz) can Roland® Quartered Artichoke Hearts, halved
- 1 teaspoon salt
- 1/2 teaspoon curry powder
- 1 teaspoon turmeric
- 1 onion, small dice
- 1 garlic clove, minced
- 1 teaspoon ginger, minced
- 1 1/2 cups vegetable broth
- 1 (12.4 oz) jar Roland® Korma Curry Sauce
- 1 cup green peas, frozen, thawed
- 1/4 cup cilantro leaves, for serving
- 1/4 cup chopped cashews, for serving
- Cooked rice, for serving
Directions
In a large sauté pan add 1 tablespoon coconut oil. Over medium heat add potatoes, cauliflower, carrots, artichokes, and salt. Cook for about 8 minutes
To the pan add the curry powder, onion, garlic, and ginger. Continue to cook until translucent, about 3 minutes. Then add in the vegetable broth and cook for another 5 minutes
Add in one jar of Roland® Korma Curry Sauce. Mix to combine. Cover and cook on low for 10 minutes. Then add in thawed peas
Garnish vegetable korma with cilantro and cashews. Serve with cooked rice
