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–+ servings

Vegetable Korma

For this recipe I chose to begin with a vegan chicken broth and then use a mixture of full fat coconut milk and unsweetened almond milk. For a more full and thick liquid, you can use all coconut milk. Its texture is smooth and creamy and is similar to curry.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 people
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1 head broccoli
  • 14 baby carrots
  • 1 medium sweet potato
  • 2 cups vegan chicken stock
  • 1 tsp ground ginger
  • 4 oz organic tomato sauce
  • 1 1/2 Tbs curry powder
  • 1/2 tsp cardamom powder
  • 1/2 tsp paprika
  • 1 tsp tumeric powder
  • 1/2 tsp salt
  • 1/2 cup coconut milk
  • 1/2 cup Unsweetened Almond Milk

Method
 

  1. In a saute pan, place all vegetables with minimal vegan chicken stock layering the bottom of pan. Cook on high heat. (Watch your liquid, there needs to be a thin layer at all times to prevent burning.)
  2. Let vegetables cook for 6-8 minutes or until softened. Reduce heat to medium-low.
  3. Add spices and tomato sauce. When liquid cooks down add more to keep a thin layer on the bottom of pan.
  4. Add coconut and unsweetened almond milk. Stir to mix in well. Let the liquid cook down to the desired consistency. If you have too little of liquid, you can add more of the vegan chicken stock to reach the desired thickness. (Watch your vegetables so they do not overcook.)

Notes

Have fun with this recipe and play around with the flavors. This is where it's ok to try different spices you may not have tried before.

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