Vegetable Korma
A rich and creamy vegetable korma featuring a medley of fresh vegetables simmered in a fragrant, spiced cashew and coconut sauce. This vegetarian dish is both satisfying and flavorful, perfect for a comforting meal.
Una recepta original de Forkin
- Temps total
- 1 h
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 319 kcal
Informació sobre al·lèrgens: pot contenir llet, fruita seca i fruits de closca. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 250 gcauliflower, cut into florets
- 150 gcarrot, peeled and diced
- 100 ggreen bean, trimmed and chopped
- 150 gpotato, peeled and diced
- 75 ggreen pea, fresh or frozen
- 1 ctsalt, or to taste
- 0,5 ctsugar
- 200 mlwater
- 2 cscooking oil
base
- 1 uyellow onion, finely chopped
- 1 csginger, grated
- 3 gragarlic, minced
- 1 ugreen chili, slit lengthwise
sauce
- 50 gcashew, raw, soaked in warm water for 15 minutes
- 100 mlcoconut milk, full-fat
- 50 gyogurt, plain, unsweetened
spices
- 1 ctcumin seed
- 1 ucinnamon stick, 1 inch
- 3 ugreen cardamom pod
- 2 uclove
- 0,5 ctturmeric powder
- 1 ctcoriander powder
- 0,5 ctgaram masala
garnish
- 2 cscilantro, fresh, chopped
Estris
blender · large pot · cutting board · knife
Elaboració
Pas a pas
- 1
Drain the soaked cashews and blend them with coconut milk and yogurt until a smooth paste forms. Set aside.
Uns 5 min
Nota de cuina: Ensure the cashew paste is very smooth for a creamy korma.
- 2
Heat cooking oil in a large pot or Dutch oven over medium heat.
Uns 1 min
- 3
Add cumin seeds, cinnamon stick, green cardamom pods, and cloves. Sauté for 30 seconds until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the spices.
- 4
Add the chopped yellow onion and cook until softened and lightly golden, about 5-7 minutes.
Uns 7 min
Nota de cuina: Stir occasionally to prevent sticking.
- 5
Stir in the grated ginger, minced garlic, and green chili. Cook for another 1-2 minutes until aromatic.
Uns 2 min
- 6
Add turmeric powder, coriander powder, and salt. Cook for 1 minute, stirring constantly.
Uns 1 min
Nota de cuina: Add a splash of water if the spices start to stick.
- 7
Add the cauliflower florets, diced carrots, diced potatoes, and chopped green beans to the pot. Stir well to coat the vegetables with the spices.
Uns 3 min
- 8
Pour in water, bring to a gentle boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until vegetables are partially cooked.
Uns 12 min
Nota de cuina: The vegetables should still have a slight bite.
- 9
Stir in the prepared cashew and coconut milk paste, green peas, and sugar. Mix thoroughly.
Uns 2 min
- 10
Continue to simmer, uncovered, for another 5-7 minutes, stirring occasionally, until the sauce thickens to your desired consistency and vegetables are tender.
Uns 7 min
Nota de cuina: If the sauce becomes too thick, add a little more water or coconut milk.
- 11
Stir in garam masala. Taste and adjust seasoning if needed.
Uns 1 min
- 12
Garnish with fresh chopped cilantro before serving.
Per ració
Nutrició
- Calories
- 318,8kcal
- Proteïnes
- 8,1g
- Hidrats de carboni
- 30,5g
- Greixos
- 21,2g
- Fibra
- 7,5g
- Sucre
- 9,4g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover vegetable korma in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if needed to loosen the sauce.