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We love vegan Indian food! So, here we have another easy meal we can make in the comfort of our own homes. This time, we are preparing a delicious vegan Indian korma. This is a rich and creamy dish that quickly becomes a family favourite.
We well know Indian food is incredibly flavourful! And without a doubt, all its dishes are made with all sorts of different vegetables and spices. This is one of the many many reasons we love Indian food so much. Each dish is so unique, full of flavour and overloaded with health benefits.
You have options when it comes to Indian food, I mean, there are options within the options. For example, if we've decided to make curry we have to figure out what kind of curry. We find curries of different colours, consistencies, ingredients, levels of spiciness, and the list keeps going.
This time, I was after something a bit milder, something my little one would easily devour. But, I also wanted a comforting dish worthy of this colder weather. So, I tracked down some of my old vegan Indian recipes and came across this beauty, mushroom korma.
This vegan korma is very easy to make. But we do need a few different ingredients and a bit of time. We need to let all the spices cook for a little while so that everything in that pot gets super infused with the different flavours.
The first thing we need to do is to make the seasoning or curry paste. This step is very easy, but here is where all the flavour will come from. We simply mix all the ingredients listed below. I like using a food processor to get a beautiful smooth paste. If it's too dry, add a little bit of tomato sauce blend it again and re-asses.
Like any other curry paste, we have to roast it to give a nice boost to all of our spices. So, once you have the mushrooms ready and perfectly cooked, add the korma paste to the pan. Let it sizzle a little while you stir it. I love this part of the process, all the aromas are incredible!
Now we just need to add the rest of the ingredients to make the sauce. The original recipe is made with cream and butter. Instead, I made a little concoction with coconut milk, tomato paste, maple syrup, and some other plant-based ingredients to make our creamy and flavourful vegan korma.
The last part is pretty much a waiting game. You add the broccoli florets and the peas and let everything simmer for a good 10 minutes or until the veggies have a consistency you like. I leave mine slightly crunchy but it's all about personal preference here.
You are almost ready to serve this beauty. Before it goes in a bowl stir in the nutritional yeast and the cashew nuts. We want to eat this delicious vegan korma while it is hot and steamy. Serve it on a bed of quinoa to have a whole meal in a single bowl!
For the korma seasoning
For the veggies and sauce
For the quinoa
Total servings 4
|Amount Per Serving|
|Calories 580||From Fat 261|
|% Daily Value*|
|Total Fat 29g||44.7%|
|Saturated Fat 13g||64.3%|
|Trans Fat 0g|
|Total Carbohydrate 73g||24.4%|
|Dietry Fiber 17g||66.9%|
|Vitamin K2 0.47µg||0.5%|
|Vitamin A 0µg|
|Vitamin B-12 4.87µg||81.2%|
|Vitamin B-6 6.86mg||343%|
|Vitamin C 152.43mg||254%|
|Vitamin D 32.89IU||8.2%|
|Vitamin D2 0.79µg|
|Vitamin D3 0µg|
|Vitamin E 3.66mg||12.2%|
|Vitamin K1 173.57µg||217%|
|Folic Acid 0µg|
|Pantothenic acid 4mg||40%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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