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.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 1 t
- Annoksia
- 4
- Vaikeustaso
- Keskitaso
- Annosta kohti
- 319 kcal
Allergeenitiedot: saattaa sisältää seuraavia: maito, pähkinät ja puupähkinät. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
Ainesosat
- 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 tlsalt, or to taste
- 0,5 tlsugar
- 200 mlwater
- 2 rklcooking oil
base
- 1 kplyellow onion, finely chopped
- 1 rklginger, grated
- 3 kynsigarlic, minced
- 1 kplgreen 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 tlcumin seed
- 1 kplcinnamon stick, 1 inch
- 3 kplgreen cardamom pod
- 2 kplclove
- 0,5 tlturmeric powder
- 1 tlcoriander powder
- 0,5 tlgaram masala
garnish
- 2 rklcilantro, fresh, chopped
Välineet
blender · large pot · cutting board · knife
Valmistusohje
Vaihe vaiheelta
- 1
Drain the soaked cashews and blend them with coconut milk and yogurt until a smooth paste forms. Set aside.
Noin 5 min
Kokin vinkki: 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.
Noin 1 min
- 3
Add cumin seeds, cinnamon stick, green cardamom pods, and cloves. Sauté for 30 seconds until fragrant.
Noin 1 min
Kokin vinkki: Be careful not to burn the spices.
- 4
Add the chopped yellow onion and cook until softened and lightly golden, about 5-7 minutes.
Noin 7 min
Kokin vinkki: Stir occasionally to prevent sticking.
- 5
Stir in the grated ginger, minced garlic, and green chili. Cook for another 1-2 minutes until aromatic.
Noin 2 min
- 6
Add turmeric powder, coriander powder, and salt. Cook for 1 minute, stirring constantly.
Noin 1 min
Kokin vinkki: 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.
Noin 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.
Noin 12 min
Kokin vinkki: The vegetables should still have a slight bite.
- 9
Stir in the prepared cashew and coconut milk paste, green peas, and sugar. Mix thoroughly.
Noin 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.
Noin 7 min
Kokin vinkki: 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.
Noin 1 min
- 12
Garnish with fresh chopped cilantro before serving.
Annosta kohti
Ravintoarvot
- Kalorit
- 318,8kcal
- Proteiini
- 8,1g
- Hiilihydraatit
- 30,5g
- Rasva
- 21,2g
- Kuitu
- 7,5g
- Sokeri
- 9,4g
Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.
Säilytä hyvänä
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.