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.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 1 h
- Porcije
- 4
- Težina
- Srednje
- Po porciji
- 319 kcal
Informacije o alergenima: može sadržavati mlijeko, orašasti plodovi i orašasti plodovi s drveća. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
Sastojci
- 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 žličicasalt, or to taste
- 0,5 žličicasugar
- 200 mlwater
- 2 žlicacooking oil
base
- 1 komyellow onion, finely chopped
- 1 žlicaginger, grated
- 3 češanjgarlic, minced
- 1 komgreen 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 žličicacumin seed
- 1 komcinnamon stick, 1 inch
- 3 komgreen cardamom pod
- 2 komclove
- 0,5 žličicaturmeric powder
- 1 žličicacoriander powder
- 0,5 žličicagaram masala
garnish
- 2 žlicacilantro, fresh, chopped
Oprema
blender · large pot · cutting board · knife
Postupak
Korak po korak
- 1
Drain the soaked cashews and blend them with coconut milk and yogurt until a smooth paste forms. Set aside.
Oko 5 min
Napomena kuhara: 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.
Oko 1 min
- 3
Add cumin seeds, cinnamon stick, green cardamom pods, and cloves. Sauté for 30 seconds until fragrant.
Oko 1 min
Napomena kuhara: Be careful not to burn the spices.
- 4
Add the chopped yellow onion and cook until softened and lightly golden, about 5-7 minutes.
Oko 7 min
Napomena kuhara: Stir occasionally to prevent sticking.
- 5
Stir in the grated ginger, minced garlic, and green chili. Cook for another 1-2 minutes until aromatic.
Oko 2 min
- 6
Add turmeric powder, coriander powder, and salt. Cook for 1 minute, stirring constantly.
Oko 1 min
Napomena kuhara: 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.
Oko 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.
Oko 12 min
Napomena kuhara: The vegetables should still have a slight bite.
- 9
Stir in the prepared cashew and coconut milk paste, green peas, and sugar. Mix thoroughly.
Oko 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.
Oko 7 min
Napomena kuhara: 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.
Oko 1 min
- 12
Garnish with fresh chopped cilantro before serving.
Po porciji
Nutritivne vrijednosti
- Kalorije
- 318,8kcal
- Bjelančevine
- 8,1g
- Ugljikohidrati
- 30,5g
- Masti
- 21,2g
- Vlakna
- 7,5g
- Šećeri
- 9,4g
Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.
Pravilno čuvanje
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.