Vegetable korma
Time to cook
20 minutes
Difficulty
Easy
Serves
2
A creamy curry that is a perfect blend of vegetables with a creamy coconut-based sauce.
Ingredients
Water
0.5 cup
Cold Pressed Olive Oil
1 Tbsp
Onion Raw
0.5 cup
Fresh Ginger
0.5 tsp
Fresh Garlic
0.5 tsp
Tomato Puree
0.5 cup
Pure Thick Coconut Milk
0.25 cup
Lemon Juice
0.5 Tbsp
Coriander Leaves
0.25 cup
Cumin Seeds
0.5 tsp
Black Pepper
3 peppercorns
Cardamom
2 pod
Cloves
3 Clove
Bay Leaf
0.5 leaf
Cinnamon
0.5 inch
Coriander Powder
1 Tsp
Garam Masala
0.25 tsp
Salt
0.5 tsp
Turmeric
0.25 tsp
Red Chilli Powder
0.25 tsp
Potatoes
0.75 cup
Cauliflower
0.5 cup
Carrots
0.5 cup
Frozen Green Peas
0.25 cup
French Beans
0.25 cup
Cashew Nuts, Raw
8 Cashews
Step-by-step instructions to cook
Prep
Blend cashews with water to a smooth paste.
Finely chop all the vegetables and set aside.
Cooking
In a medium flame heat oil in a kadai and add cumin seeds (jeera), black peppercorns, green cardamom (elaichi), cloves (laung), bay leaf (tej patta), and cinnamon (dalchini). Sauté for 30 seconds to release the aroma of the whole spices.
Add onions, ginger, and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
Add tomato puree and all the spices. Stir and saute for 2 minutes.
Add potatoes and water. Stir and saute for another 2 minutes.
Add all the other vegetables and stir them in. Cover with a lid and cook the vegetables for 6-10 minutes until they are tender.
Add cashew paste, coconut milk, and lime juice. Garnish with cilantro and enjoy!
Nutrition information
(per serving)
Carbs
7.8
Proteins
2.0
Fats
6.2
Fiber
3.5
87
kcal
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