Vegetable Korma



2 sweet potatoes, 1" cubed
4 cups diced vegetables (cauliflower, carrots, beans, bell peppers, corn, and peas all work well)
2 tablespoons tomato paste
1 inch ginger, minced
2 cloves garlic, minced
2 tablespoons RawSpiceBar's madras curry
Kosher salt, to taste
1/2 cup almonds
3/4 cup greek yogurt
2 tablespoon canola oil
1 onion, diced
1/4 cup light coconut milk


1. Add tomato paste, ginger, garlic, garam masala, salt and almonds into a food processor until smooth. 
2. Add canola oil to a large skillet on medium high heat. Add the onions and cook for 5-7 minutes, or until just caramelized. Add sweet potatoes and saute, 5-6 minutes. Add paste and vegetables and saute, 4-5 minutes. Add milk and cook, 20-30 minutes until tender.
3. Serve over brown rice, quinoa or with naan and enjoy!

Global, Salt Free Spices.

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