Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, korma soupra (vegan). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
This delectable Indian Vegetable Korma recipe is loaded with potatoes, tomatoes, carrots, peas, and green beans. Make sure you have plenty of naan to dip in the creamy coconut sauce! Table of Contents show Spicy and flavorful vegan korma made in an Instant Pot®.
Korma Soupra (vegan) is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Korma Soupra (vegan) is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook korma soupra (vegan) using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Korma Soupra (vegan):
- Get 1 onion
- Make ready 1 tsp ground coriander
- Take 1 tsp ground turmeric
- Take 1 tsp ground cumin
- Take 4 cloves garlic
- Take 1 thumb sized chunk ginger
- Prepare 4 big sweet potatoes
- Take 2 cups uncooked rice
- Get 1 handful fresh coriander leaf
- Make ready 1 tsp cumin seeds
- Take 1 finger chilli
- Prepare 1 can coconut milk
Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Enjoy all of the classic flavours of a creamy korma curry in this aromatic sweet potato soup recipe, made with crunchy peanut butter and warmly spiced with fragrant ginger, coriander and garlic. Make ahead for work lunches or ladle into bowls and enjoy immediately. You'd never guess, but this silky soup recipe is completely vegan and gluten-free!
Steps to make Korma Soupra (vegan):
- Chop the onion as finely as you can and fry it in a little oil or margerine with the ground spices. Also chop the garlic and ginger then add those for the last minute.
- Peel and cube the sweet potato, then add it to the pot with the rice and enough boiled water to cover them. Leave to simmer for 15mins.
- When you can easily smoosh the potato against the inside of the pan with a spoon, mash with a masher or blender if you prefer.
- In a small frying pan, heat some oil and then drop the cumin seeds and chilli in there for about 30seconds, until the cumin seeds are jumping and popping about. Put them straight onto a piece of kitchen roll to soak the oil.
- Add the thick part of the coconut milk, the cumin seeds and chilli, and the fresh coriander, then it’s ready to serve! If it’s too thick, then add a bit of the water from the can of coconut milk and stir it in.
This easy to make Creamy Coconut Vegetarian Korma makes a great go-to Meatless Monday meal. It's naturally paleo and gluten-free and can easily be made vegan. Serve it with a side of basmati rice, quinoa, or cauliflower rice for a quick and delicious dinner. Click to Pin this recipe This vegetable packed slow cooker korma screams comfort without the need for added fats, oils or sugars- Paleo, Vegan and gluten free- So flavourful and filling, you won't even miss the meat! Living in one of the most expensive cities in the world can have it's perks but at the same time, can have it's downsides.
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