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.
Оригинальный рецепт от Forkin
- Общее время
- 1 ч
- Порции
- 4
- Сложность
- Средне
- На порцию
- 319 kcal
Информация об аллергенах: может содержать молоко, орехи и древесные орехи. При наличии аллергии всегда проверяйте упаковки ингредиентов.
Подготовка
Ингредиенты
Ингредиенты
- 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 ч. л.salt, or to taste
- 0,5 ч. л.sugar
- 200 mlwater
- 2 ст. л.cooking oil
base
- 1 шт.yellow onion, finely chopped
- 1 ст. л.ginger, grated
- 3 зубчикgarlic, minced
- 1 шт.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 ч. л.cumin seed
- 1 шт.cinnamon stick, 1 inch
- 3 шт.green cardamom pod
- 2 шт.clove
- 0,5 ч. л.turmeric powder
- 1 ч. л.coriander powder
- 0,5 ч. л.garam masala
garnish
- 2 ст. л.cilantro, fresh, chopped
Инвентарь
blender · large pot · cutting board · knife
Приготовление
Шаг за шагом
- 1
Drain the soaked cashews and blend them with coconut milk and yogurt until a smooth paste forms. Set aside.
Около 5 мин
Совет повара: 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.
Около 1 мин
- 3
Add cumin seeds, cinnamon stick, green cardamom pods, and cloves. Sauté for 30 seconds until fragrant.
Около 1 мин
Совет повара: Be careful not to burn the spices.
- 4
Add the chopped yellow onion and cook until softened and lightly golden, about 5-7 minutes.
Около 7 мин
Совет повара: Stir occasionally to prevent sticking.
- 5
Stir in the grated ginger, minced garlic, and green chili. Cook for another 1-2 minutes until aromatic.
Около 2 мин
- 6
Add turmeric powder, coriander powder, and salt. Cook for 1 minute, stirring constantly.
Около 1 мин
Совет повара: 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.
Около 3 мин
- 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.
Около 12 мин
Совет повара: The vegetables should still have a slight bite.
- 9
Stir in the prepared cashew and coconut milk paste, green peas, and sugar. Mix thoroughly.
Около 2 мин
- 10
Continue to simmer, uncovered, for another 5-7 minutes, stirring occasionally, until the sauce thickens to your desired consistency and vegetables are tender.
Около 7 мин
Совет повара: 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.
Около 1 мин
- 12
Garnish with fresh chopped cilantro before serving.
На порцию
Пищевая ценность
- Калории
- 318,8kcal
- Белок
- 8,1g
- Углеводы
- 30,5g
- Жиры
- 21,2g
- Клетчатка
- 7,5g
- Сахара
- 9,4g
Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.
Правильное хранение
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.