This week I made two recipes inspired by Tasty Bite packaged meals. My version is vegan, salt-free, and oil-free. Find the Vegetable Korma Recipe below, or click here for the Madras Lentils Recipe.
Vegetable Korma
Servings
4
servingsPrep time
10
minutesCooking time
20
minutesIngredients
1 cup soymilk or (other plant-based milk)
2 tablespoons unsweetened shredded coconut
1 large onion, chopped (about 10 ounces)
1 pound of yukon gold potatoes, diced
1 pound carrots, diced
1 cup frozen corn
½ to 1 cup frozen spinach
1 tablespoon freshly grated ginger
6 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon curry powder
½ teaspoon cardamom
½ teaspoon turmeric
½ teaspoon garam masala
1½ to 2 cups water
Directions
- Add the soymilk and shredded coconut to a small blender container, to soften the coconut. Set aside until step 6.
- Turn the sauté setting on high on a 6 quart Instant Pot.*
- Add the onion and sauté for a few minutes until it starts to caramelize. Add a little water and scrape with a flat wooden spoon to deglaze the pan.
- Turn off the sauté function, add the garlic, and sauté another minute or two.
- Add the remaining ingredients to the Instant Pot, stir, and set to cook at high pressure for 10 minutes.
- Meanwhile, blend the soymilk and coconut until smooth.
- Once the Instant Pot is done cooking, allow it to natural release, then stir in the soymilk mixture. You can use as much of the milk as needed to get the dish to the consistency you prefer. Leftovers will thicken slightly.
- Serve with brown rice or other whole grain.
Recipe Video
Notes
- *If you want a dump and go meal, feel free to skip steps 2 through 4, and simply add the onions and garlic along with the other ingredients in step 5. The sauté step adds a little extra flavor, but it tastes great either way.
