Vegan Korma
Top with peanuts and fresh cilantro.
Cuisine
Indian
Cooking Method:
Crockpot
Protein:
Vegetarian
Diet
Dairy-Free
,
Gluten-Free
,
Vegetarian
Servings
6
servings
Servings
6
servings
Ingredients
1
lb
sweet potato
peeled and chopped (2 medium sweet potatoes)
1/4
lb
carrots
peeled and chopped (2 carrots)
1
cup
frozen peas
8
oz
frozen cauliflower florets
1
yellow onion
diced (one cup)
1
jalapeno pepper
seeded and diced
1
inch
fresh ginger root
peeled and grated
6
cloves
garlic
minced
1
can (15oz per can)
unsweetened coconut milk
1
tablespoon
garam masala
1
teaspoon
curry powder
1/2
teaspoon
salt
Materials
1
gallon-sized plastic freezer bag
Recipe Notes
To Freeze and Cook
Later Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
Add all ingredients to your freezer bag.
Remove as much air as possible, seal, and freeze.
To Cook
Thaw freezer bag overnight in refrigerator or in water in the morning.
Pour contents of freezer bag into your crockpot.
Cook on “low” setting for 6-8 hours.