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.
Een origineel recept van Forkin
- Totale tijd
- 1 uur
- Porties
- 4
- Moeilijkheid
- Gemiddeld
- Per portie
- 319 kcal
Allergeneninformatie: kan melk en noten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
Ingrediënten
- 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 elcooking oil
base
- 1 styellow onion, finely chopped
- 1 elginger, grated
- 3 teentjegarlic, minced
- 1 stgreen 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 stcinnamon stick, 1 inch
- 3 stgreen cardamom pod
- 2 stclove
- 0,5 tlturmeric powder
- 1 tlcoriander powder
- 0,5 tlgaram masala
garnish
- 2 elcilantro, fresh, chopped
Keukengerei
blender · large pot · cutting board · knife
De bereidingswijze
Stap voor stap
- 1
Drain the soaked cashews and blend them with coconut milk and yogurt until a smooth paste forms. Set aside.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 1 min
- 3
Add cumin seeds, cinnamon stick, green cardamom pods, and cloves. Sauté for 30 seconds until fragrant.
Ongeveer 1 min
Tip van de kok: Be careful not to burn the spices.
- 4
Add the chopped yellow onion and cook until softened and lightly golden, about 5-7 minutes.
Ongeveer 7 min
Tip van de kok: Stir occasionally to prevent sticking.
- 5
Stir in the grated ginger, minced garlic, and green chili. Cook for another 1-2 minutes until aromatic.
Ongeveer 2 min
- 6
Add turmeric powder, coriander powder, and salt. Cook for 1 minute, stirring constantly.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 12 min
Tip van de kok: The vegetables should still have a slight bite.
- 9
Stir in the prepared cashew and coconut milk paste, green peas, and sugar. Mix thoroughly.
Ongeveer 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.
Ongeveer 7 min
Tip van de kok: 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.
Ongeveer 1 min
- 12
Garnish with fresh chopped cilantro before serving.
Per portie
Voedingswaarden
- Calorieën
- 318,8kcal
- Eiwit
- 8,1g
- Koolhydraten
- 30,5g
- Vet
- 21,2g
- Vezels
- 7,5g
- Suiker
- 9,4g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
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.