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.
En original opskrift af Forkin
- Tid i alt
- 1 t.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 319 kcal
Allergenoplysninger: kan indeholde mælk, nødder og trænødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 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 tsk.salt, or to taste
- 0,5 tsk.sugar
- 200 mlwater
- 2 spsk.cooking oil
base
- 1 stk.yellow onion, finely chopped
- 1 spsk.ginger, grated
- 3 fedgarlic, minced
- 1 stk.green 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 tsk.cumin seed
- 1 stk.cinnamon stick, 1 inch
- 3 stk.green cardamom pod
- 2 stk.clove
- 0,5 tsk.turmeric powder
- 1 tsk.coriander powder
- 0,5 tsk.garam masala
garnish
- 2 spsk.cilantro, fresh, chopped
Udstyr
blender · large pot · cutting board · knife
Fremgangsmåde
Trin for trin
- 1
Drain the soaked cashews and blend them with coconut milk and yogurt until a smooth paste forms. Set aside.
Ca. 5 min.
Kokkens note: 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.
Ca. 1 min.
- 3
Add cumin seeds, cinnamon stick, green cardamom pods, and cloves. Sauté for 30 seconds until fragrant.
Ca. 1 min.
Kokkens note: Be careful not to burn the spices.
- 4
Add the chopped yellow onion and cook until softened and lightly golden, about 5-7 minutes.
Ca. 7 min.
Kokkens note: Stir occasionally to prevent sticking.
- 5
Stir in the grated ginger, minced garlic, and green chili. Cook for another 1-2 minutes until aromatic.
Ca. 2 min.
- 6
Add turmeric powder, coriander powder, and salt. Cook for 1 minute, stirring constantly.
Ca. 1 min.
Kokkens note: 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.
Ca. 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.
Ca. 12 min.
Kokkens note: The vegetables should still have a slight bite.
- 9
Stir in the prepared cashew and coconut milk paste, green peas, and sugar. Mix thoroughly.
Ca. 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.
Ca. 7 min.
Kokkens note: 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.
Ca. 1 min.
- 12
Garnish with fresh chopped cilantro before serving.
Pr. portion
Næringsindhold
- Kalorier
- 318,8kcal
- Protein
- 8,1g
- Kulhydrat
- 30,5g
- Fedt
- 21,2g
- Kostfibre
- 7,5g
- Sukker
- 9,4g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
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.