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.
