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Vegan Sweet Potato Korma Curry with Cauliflower is so creamy and comforting! Made with cashews, this is dairy free, gluten free, Paleo, & Whole30 compliant!

Katie

Vegan Sweet Potato Korma Curry (Paleo, Gluten Free) | Well Fed Soul

coconut oil

medium sweet potatoes

medium carrots

head cauliflower

medium onion

c.
green beans

(14-oz.) cans
full fat coconut milk

(5.5-oz.) can
tomato paste

c.
cashews

lemon juice

cloves garlic

garam masala

curry powder

cumin

coriander

salt

turmeric

chili powder

c.
frozen peas

c.
cilantro

For serving: brown rice

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.