I have a total obsession with Indian food. This Veggie Korma recipe is one that I have been making EVERY week for the last year! It’s super flavourful, aromatic, hearty and delicious. Oh, and it’s vegan of course. 🙂
Make sure to not get too fussed over the measurements. Each time I make this I switch it up a bit, and it always turns out! So be creative, add your own twist & enjoy.
Happy cooking!
Molly xx
Prep time: 15 mins | Cook time: 50 mins | Total time: 65 mins
Serves: 4
Ingredients:
- 1 tbsp coconut oil
- 1 onion, finely diced
- 5-6 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 4 medium sized potatoes, diced
- 5-6 carrots, diced
- 2 fresh tomatoes, diced
- 1/2 can diced tomatoes
- 1 can coconut milk
- 1/2 cup lentils, rinsed & drained
- 1 cup barley (or rice)
- 3 cups water
- 2 tbsp turmeric
- 4 tbsp curry powder
- 1 tsp garam masala
- 1/2 tsp hot chilli powder
- 1 cup frozen veggies (peas, corn etc)
- handful fresh cilantro, chopped
Directions
- Cook one cup barley with 3 cups water + tbsp turmeric. Bring to a boil then reduce to simmer for 40 minutes.
- Sauté onion in coconut oil on medium high heat until translucent (about 5 mins). Add garlic & ginger and sauté for another minute or two.
- Add potatoes, carrots, fresh+canned tomatoes, and spices (turmeric, curry, garam masala, hot chilli powder) to pan and cook for 10 minutes, still on medium high heat.
- Add coconut milk and lentils. Bring down to a rolling simmer and let cook for 25 minutes.
- Add frozen veggies and cook for another 10 to 15 minutes (until all veggies/lentils are soft).
- Serve over barley & garnish with fresh herbs.
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“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
– Julia Child
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