Vegan Sweet Potato Korma Curry with Cauliflower is so creamy and comforting! Made with cashews, this is dairy free, gluten free, Paleo, & Whole30 compliant!
Ingredients
- 1 tbsp coconut oil
- 2 medium sweet potatoes 1" cubes
- 2 medium carrots sliced
- 1/2 head cauliflower chopped into florets
- 1 medium onion diced
- 1 c. green beans cut into 2" pieces
- 2 (14-oz.) cans full fat coconut milk well shaken
- 1 (5.5-oz.) can tomato paste
- 1/2 c. cashews soaked in boiling water 1-2 hours
- 1 tbsp lemon juice
- 4 cloves garlic minced
- 2 tbsp garam masala
- 1 tbsp curry powder
- 2 tsp cumin
- 1 1/2 tsp coriander
- 1 tsp salt
- 1 tsp turmeric
- 1/2 tsp chili powder
- 1 c. frozen peas
- 1/2 c. cilantro minced
- For serving: brown rice cauliflower rice, or quinoa
Instructions
Heat the olive oil in a large skillet over medium-high heat; add the sweet potatoes, carrots, cauliflower florets, and onion. Cooking, stirring occasionally, until vegetables are just a little tender, about 4-5 minutes. Stir in the cut green beans.
Meanwhile, make the korma sauce. Into the bowl of a food processor, add the coconut milk, tomato paste, soaked cashews, lemon juice, garlic, and all spices. Process until smooth and creamy, scraping down the sides as needed.
Pour the sauce over the vegetables in the skillet. Carefully, stir to incorporate. Reduce the heat to medium-low and cover the pan. Simmer the vegetables 15-20 minutes until all are tender and cooked through. Lastly, stir in the frozen peas and minced cilantro.
Serve with your choice of grain or cauliflower rice and naan bread.