Main CourseDinner

Vegetable Korma

Name: Vegetable Korma
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4人分
Cuisine: indian
Ingredients: 250 g cauliflower cut into florets; 150 g carrot peeled and diced; 100 g green bean trimmed and chopped; 150 g potato peeled and diced; 75 g green pea fresh or frozen; 1 個 yellow onion finely chopped; 1 大さじ ginger grated; 3 片 garlic minced; 1 個 green chili slit lengthwise; 50 g cashew raw, soaked in warm water for 15 minutes; 100 ml coconut milk full-fat; 50 g yogurt plain, unsweetened; 1 小さじ cumin seed; 1 個 cinnamon stick 1 inch; 3 個 green cardamom pod; 2 個 clove; 0.5 小さじ turmeric powder; 1 小さじ coriander powder; 0.5 小さじ garam masala; 1 小さじ salt or to taste; 0.5 小さじ sugar; 200 ml water; 2 大さじ cooking oil; 2 大さじ cilantro fresh, chopped

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.

Forkinによるオリジナルレシピ

合計時間: 1 時間
人数: 4
難易度: 普通
1人分: 319 kcal

アレルゲン情報： 乳、ナッツ類、木の実類を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

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 小さじsalt, or to taste
0.5 小さじsugar
200 mlwater
2 大さじcooking oil

base

1 個yellow onion, finely chopped
1 大さじginger, grated
3 片garlic, minced
1 個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 小さじcumin seed
1 個cinnamon stick, 1 inch
3 個green cardamom pod
2 個clove
0.5 小さじturmeric powder
1 小さじcoriander powder
0.5 小さじgaram masala

garnish

2 大さじcilantro, fresh, chopped

調理器具

blender · large pot · cutting board · knife

作り方

手順

1
Drain the soaked cashews and blend them with coconut milk and yogurt until a smooth paste forms. Set aside.
約5 分
調理のヒント： 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.
約1 分
3
Add cumin seeds, cinnamon stick, green cardamom pods, and cloves. Sauté for 30 seconds until fragrant.
約1 分
調理のヒント： Be careful not to burn the spices.
4
Add the chopped yellow onion and cook until softened and lightly golden, about 5-7 minutes.
約7 分
調理のヒント： Stir occasionally to prevent sticking.
5
Stir in the grated ginger, minced garlic, and green chili. Cook for another 1-2 minutes until aromatic.
約2 分
6
Add turmeric powder, coriander powder, and salt. Cook for 1 minute, stirring constantly.
約1 分
調理のヒント： 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.
約3 分
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.
約12 分
調理のヒント： The vegetables should still have a slight bite.
9
Stir in the prepared cashew and coconut milk paste, green peas, and sugar. Mix thoroughly.
約2 分
10
Continue to simmer, uncovered, for another 5-7 minutes, stirring occasionally, until the sauce thickens to your desired consistency and vegetables are tender.
約7 分
調理のヒント： 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.
約1 分
12
Garnish with fresh chopped cilantro before serving.

1人分

栄養情報

72%スコア

カロリー: 318.8kcal
たんぱく質: 8.1g
炭水化物: 30.5g
脂質: 21.2g
食物繊維: 7.5g
糖類: 9.4g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover vegetable korma in an airtight container in the refrigerator.

温め直し

Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if needed to loosen the sauce.