Vegetable Korma

What does a Buddhist chef to achieve Nirvana? - Good Korma

Vegetable Korma is a spicy and aromatic curry best made with seasonal vegetables and greens. It is a delicious vegetarian dish thanks to a cramy gravy made of cashews, coconut milk and flavorful Indian spices.

Ingredients:

Serves 4

5 green cardamoms
½ tsp cumin seeds
1-2 bay leaves
2 tbsp ginger-garlic paste
piece of cinnamon stick or pinch of cinnamon
1 tsp garam masala
1 tsp red chili powder
1-2 green chilies
salt to taste
1 big onion finely chopped
2 tomatoes
1 -2 medium carrots chopped
1 medium potato
½ cup grean peas
10-20 green beans (cut half inch (2 cm) piece)
1 cup cauliflower florets
3 tbsp vegetable oil
julienne ginger to decorate

For the paste

½ cup coconut milk or grated coconut
10-15 soaked in water cashew nuts

How to make Vegetable Korma:

Wash and chop the vegetables.

Make cashewnuts-coconut paste:

Put into the grinder ½ cup coconut milk or grated coconut and 10-15 soaked in water cashew nuts. Add about 5 tbsp water and grind the ingredients into a smooth paste.

Next:

Heat the oil in a pan or pot.
Add cardoamoms, cumin seeds, cloves, cinnamon stick.
Next add finnely chopped onion and saute it till onion turn golden brown.
Add ginger-garlic paste and turmeric. Saute for 2 minutes on medium heat.
Add chopped tomatoes and cook them till they get mushy.
Add chili powder, garam masala and salt. Mix it and cook for about 3 minuts on low-medium flame.
Add the cashewnut-coconut paste and cook on low for about 2 minutes.
Lower the flame. Add cauliflower florets, chopped potatoes, carots. Cook for 5 minutes.
Add beans and peas. Mix all ingredients.
Add 1 cup of water or more to cover all wegetables. Cook for about 10 minutes or till vegetables are soft. Taste and adjust salt. Serve hot with plain rice.