Paleo Veggie Korma
Ingredients:
- 1 c Onions 1 onion, chopped
- 1 Bell Peppers chopped
- 2 Potatoes cubed
- 4 Carrots cubed
- 1 Jalapenos seeded and sliced
- 4 cloves Garlic minced
- 1 tsp Fresh Ginger minced
- 1.5 tbsp Coconut Oil
- 1.5 tbsp Curry Powder
- 4 oz Tomato Sauce
- 2 tsp Sea Salt
- 1 c Green Peas frozen
- 1 c Coconut Cream
- 0.25 c Cashews chopped
- 1 bunch Fresh Cilantro for garnish
Instructions:
- Mince your ginger and set aside.
- Heat coconut oil in a skillet over medium heat. Stir in curry powder and cook for 2 minutes.
- Add the onion, stir, and cook until tender.
- Stir in ginger and garlic, and continue cooking 1 minute. Then add bell pepper, potatoes, carrots, jalapeno, cashews, and tomato sauce.
- Season with salt and cook and stir 15 minutes, or until potatoes are tender.
- Stir in peas and coconut cream and reduce heat to low, cover, and simmer 15 minutes. While this is simmering, chop your cilantro and cashews for garnish.
- When the 15 minutes is up, remove from heat and serve. Garnish with cilantro and chopped cashews if desired.
Nutrition
Calories: 448kcal | Carbohydrates: 40g | Protein: 10g | Fat: 30g | Saturated Fat: 23g | Cholesterol: 0mg | Sodium: 1374mg | Potassium: 1245mg | Fiber: 10g | Sugar: 9g | Vitamin A: 11720IU | Vitamin C: 80.8mg | Calcium: 100mg | Iron: 7.3mg
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