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Vegan Indian Korma

Enter the New Year and our family is trying to be the healthiest versions of ourselves EVER- that means inside & out. I don’t just want to look good, I want to FEEL good. Having said that we are trying to incorporate less meat and more vegetables as a family. However, I’m learning to find any time you look up vegetarian recipes on Pinterest, most recipes will offer pasta- carbs I am also trying to avoid for my hopeful abs sake. So I’ve been going straight for vegan recipes (which are actually fantastic). Enter Indian Korma.

If you’ve never had Indian food I highly suggest it. Indian food can be intimidating, I get it. If you’re like me and grew up on strictly American and Italian food- switching off between burgers and spaghetti every night for family dinner, this is probably something you were never exposed to or were believed to be “gross.” Well, I’m here to tell you Indian food is BOMB and can actually be a very healthy alternative for you and your family. The best part is that Indian dishes are FULL of flavor, so you don’t feel like you are lacking any deliciousness.


So let’s start small & healthy together with Vegan Indian Korma recipe! Don’t be intimidated- this dish is actually so easy to make and can feed your entire family!


  • 2 TBSP avocado or olive oil
  • 1 small onion yellow diced
  • 1 tsp fresh grated ginger
  • 5 cloves minced garlic
  • 3 sweet potatoes cut into cubes
  • 4 rainbow carrots cut into bite size pieces
  • 3 TBSP crushed cashews
  • 14 oz can Organic tomato sauce
  • 2 tsp salt
  • 2 TBSP curry powder (or you can use this Trader Joes Thai Curry Red Sauce)
  • 1 cup frozen green peas
  • 1 green bell pepper chopped
  • 1 red bell pepper chopped
  • 1 cup condensed unsweetened full-fat coconut milk
  • Red pepper flakes for seasoning


  1. Heat the oil in a skillet over medium heat. I personally always buy the pre-diced onion in a package.. it’s quick and easy and saves you the tears!
  2. Stir in the onion, and cook until tender.
  3. Mix in ginger and garlic, and continue cooking for a few minutes.. Remember if you don’t have fresh garlic, the rule of thumb is 1 tablespoon minced garlic = 1 clove *that’s what I usually do!
  4. Mix potatoes, carrots, cashews, and tomato sauce.
  5. Season with salt and curry powder (or Thai Curry Red Sauce.. I used this, about half the bottle and it was fantastic & really upped the flavor, mixing well with the coconut milk).
  6. Cook and stir 15 minutes, or until potatoes are tender.
  7. Stir peas, green bell pepper, red bell pepper, and coconut milk into the skillet.
  8. Reduce heat to low, cover, and simmer 10-15 minutes.
  9. Serve with rice or cauliflower rice if you prefer, but we ate it just as is and it was all we needed!

Be sure to tag me @KristenLouelle on Instagram so I can see your bomb ass meals!

Kristen Louelle



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