
Mindful Carbing
Vegan Low Carb Vegetable Korma
Mixed Vegetables in a Spiced Curry Paste
Vegetable kurma is a quick and easy main course recipe made with the goodness of vegetables in an aromatic coconut spiced paste. We have kept the vegetables that are low in carb making it an ideal companion to your cumin rice or low carb tortilla. Do try this recipe as it will sure to a huge hit with you and your family.
Nutrition Information of Key Ingredients

*Note: Nutrition information may vary slightly. Nutritional information is negligible for all other ingredients
Serves: 4
Prep Time: 10 mins Cook Time: 10 minutes
Ingredients
Ash gourd/White pumpkin - 100 gms
Cauliflower -100 gms
Lauki/OPO squash - 50 gms
Beans - 50 gms
Carrots - 25 gms
Cinnamon Stick - 1
Cloves - 4
Cardamom pods - 2
Fennel seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Coriander seeds - 2 tsp
Turmeric powder - 1/2 tsp
Red chilli powder- 1 tsp
Fresh ginger - 1 inch
Coriander leaves - 2 tbsp
Coconut milk - 1/2 cup
Almonds - 10
Chopped Tomatoes - 50 gms
Water as needed for blending
Ghee - 1 tbsp
Cumins seeds - 1/2 tsp
Hing - 1 tsp
Method of preparation
In your instant pot add your veggies, salt, turmeric and water (1/4 cup)
Close the lid and cook at manual pressure for 1 min
Once done, do a quick release of the pressure.
Open the instant pot and set the veggies aside.
Blend all the spices with the coconut milk, fresh coriander, ginger, nuts and tomatoes
Set the instant pot in Saute mode
Add the ghee and cumin seeds and saute for 30 secs
Add the hing and saute
Add the blended spice mix and cook it till it leaves a nice aroma (about 2 minutes)
Add the steamed veggies
Adjust salt to taste
Plate this delicious dish with cumin cauli rice or roti and Enjoy!!
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