Indian Korma is a creamy curry made with coconut, ginger and garlic. This vegan mixed vegetable korma has potatoes and peas, and when served with roti or poori, can be perfect for a quick weeknight dinner!
SPICE BASE Coconut | Ginger | Garlic | Tomatoes Onion | Chili Peppers Kashmiri Red Chili Powder
KORMA BASE Coconut Cream | Frozen Peas Turmeric Powder | Cilantro | Onion
Peel and quarter potatoes into chunks, then add to a pot of water, with turmeric. Bring to a boil for about 20 minutes. Drain, mash and set aside.
Chop up tomatoes, onions and chili peppers. Add shredded coconut, ginger paste, garlic, tomatoes, half the onions, red chili powder, and chili peppers into a food processor and pulse into a smooth paste.
Sauté onions in oil. Add the pulsed sauce, mashed potatoes, coconut cream and seasoning. Simmer for 3-5 minutes, covered. Stir peas in at the very end.