Vegetable Korma Curry

Difficulty: Easy | Makes: 4 Servings

Explore the deep, delicious flavors of Indian Curry with our recipe for Vegetable Korma Curry!

 

Ingredients

  • 3 tablespoon coconut oil
  • 3 Yukon gold potatoes peeled, medium dice
  • 1 sweet potato peeled, medium dice
  • 2 cups cauliflower, medium dice
  • 1 cup carrots, peeled, medium dice
  • 1 (8.4 oz) can Roland® Quartered Artichoke Hearts, halved
  • 1 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1 onion, small dice
  • 1 garlic clove, minced
  • 1 teaspoon ginger, minced
  • 1 1/2 cups vegetable broth
  • 1 (12.4 oz) jar Roland® Korma Curry Sauce
  • 1 cup green peas, frozen, thawed
  • 1/4 cup cilantro leaves, for serving
  • 1/4 cup chopped cashews, for serving
  • Cooked rice, for serving

Directions

  1. In a large sauté pan add 1 tablespoon coconut oil. Over medium heat add potatoes, cauliflower, carrots, artichokes, and salt. Cook for about 8 minutes

  2. To the pan add the curry powder, onion, garlic, and ginger. Continue to cook until translucent, about 3 minutes. Then add in the vegetable broth and cook for another 5 minutes

  3. Add in one jar of Roland® Korma Curry Sauce. Mix to combine. Cover and cook on low for 10 minutes. Then add in thawed peas

  4. Garnish vegetable korma with cilantro and cashews. Serve with cooked rice

In This Recipe

Korma Curry Sauce

#85711 | 12.4 OZ.