Vegan Korma
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Ingredients
- 1 large vine tomato, cut in half
- 1 red onion (1/2 a large one or 1 small), cut in half
- 3 cloves garlic
- 3 tbsp olive oil for drizzle
- 1 can coconut milk
- 3 tbsp avocado oil (or another high heat oil) for sauté
- 1 tbsp cumin seeds (or mustard)
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp salt (or to taste)
- 1 cup mixed veggies (I used frozen)
- 1 block extra firm tofu, cubed
Method
- Heat oven to 400 degrees.
- Place tomato, red onion, and garlic in a pan with the olive oil drizzled over.
- Cover pan with foil and place in oven for 40 mins.
- Remove from oven and let cool.
- Place all the roasted vegetables in your blender, add the coconut milk and purée, set aside.
- Heat oil in a pan over medium heat and add the cumin (or mustard seeds) and sauté until they start to crack.
- Add the turmeric, coriander and salt.
- Add the coconut milk mixer and mix.
- Add veggies and combine.
- Add tofu and combine.
- Serve with rice or naan.
- SERVING SIZE:
- 03 - 05 servings
- PREPERATION TIME:
- 1 hour 10 mins
- RECIPE FEATURES:
- Vegan
Nutritional Information
Calories: 597
Carbs: 25.2g
Fat: 55.1g
Protein: 10g
Sodium: 1211 mg
Sugar: 9.3g
