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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz.
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 319 kcal
Informacja o alergenach: może zawierać mleko, orzechy i orzechy z drzew. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 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 łyżeczkasalt, or to taste
- 0,5 łyżeczkasugar
- 200 mlwater
- 2 łyżkacooking oil
base
- 1 szt.yellow onion, finely chopped
- 1 łyżkaginger, grated
- 3 ząbekgarlic, minced
- 1 szt.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 łyżeczkacumin seed
- 1 szt.cinnamon stick, 1 inch
- 3 szt.green cardamom pod
- 2 szt.clove
- 0,5 łyżeczkaturmeric powder
- 1 łyżeczkacoriander powder
- 0,5 łyżeczkagaram masala
garnish
- 2 łyżkacilantro, fresh, chopped
Sprzęt
blender · large pot · cutting board · knife
Sposób przygotowania
Krok po kroku
- 1
Drain the soaked cashews and blend them with coconut milk and yogurt until a smooth paste forms. Set aside.
Około 5 min
Wskazówka kucharza: 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.
Około 1 min
- 3
Add cumin seeds, cinnamon stick, green cardamom pods, and cloves. Sauté for 30 seconds until fragrant.
Około 1 min
Wskazówka kucharza: Be careful not to burn the spices.
- 4
Add the chopped yellow onion and cook until softened and lightly golden, about 5-7 minutes.
Około 7 min
Wskazówka kucharza: Stir occasionally to prevent sticking.
- 5
Stir in the grated ginger, minced garlic, and green chili. Cook for another 1-2 minutes until aromatic.
Około 2 min
- 6
Add turmeric powder, coriander powder, and salt. Cook for 1 minute, stirring constantly.
Około 1 min
Wskazówka kucharza: 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.
Około 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.
Około 12 min
Wskazówka kucharza: The vegetables should still have a slight bite.
- 9
Stir in the prepared cashew and coconut milk paste, green peas, and sugar. Mix thoroughly.
Około 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.
Około 7 min
Wskazówka kucharza: 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.
Około 1 min
- 12
Garnish with fresh chopped cilantro before serving.
Na porcję
Wartości odżywcze
- Kalorie
- 318,8kcal
- Białko
- 8,1g
- Węglowodany
- 30,5g
- Tłuszcz
- 21,2g
- Błonnik
- 7,5g
- Cukry
- 9,4g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.