Creamy Indian Vegetable Korma

  Ingredients

     Vegetables:

• 1 red pepper, large diced
• 1 green pepper, large diced
• 1 small red onion, diced
• 2 carrots, diced
• ½ head cauliflower, chopped
• 1 sweet potato, cubed
• 1 cup fresh or frozen peas
• 1 cup water (for steaming the vegetables)

     Sauce:

• 2 cups nondairy milk
• ¼ cup lite coconut milk
• 4 teaspoons cornstarch
• 1 tablespoon curry powder
• 1 teaspoon garam masala
• ¾ teaspoon cumin
• 1 teaspoon garlic powder (or 4-5 fresh garlic cloves)
• 1 teaspoon onion powder
• ¼ teaspoon red pepper flakes
• 3 tablespoons tomato paste
• 2 teaspoons pure maple syrup
• 1 tablespoon ginger paste
• ¾-1 teaspoon sea salt
• ¼ teaspoon black pepper
• 1 teaspoon fennel seeds

     Grain:

• 4 cups cooked brown rice, quinoa, or naan bread

‍ Directions

1. Add the vegetables and 1 cup of water to a large pot. Cover and simmer the veggies over medium heat until the vegetables are tender and potatoes are beginning to soften, about 12-14 minutes. If the water evaporates and the vegetables begin to dry out, add small amounts of water to the pot.
2. While the veggies are steaming, place the sauce ingredients into a high powered blender and blend until smooth and creamy.
3. Add the sauce to the pot of steaming vegetables and continue cooking over medium heat until the sauce is bubbly and thickened. Turn the heat to low and allow the sauce/veggie mixture to continue cooking for another 10-15 minutes. Serve over warm rice, quinoa, or naan bread.

✏️ Tips & Hints

• This recipe is easy to use with any vegetable combination (and chickpeas are good to include)! Feel free to throw everything into a crockpot and walk away allowing it to simmer for 4-5 hours. I’ve been known to buy the pre-chopped veggies and make the sauce ahead so dinner is ready any day of the week. Enjoy!