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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 1 sa.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 319 kcal
Alerjen bilgisi: süt, kuruyemişler ve sert kabuklu yemişler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
Malzemeler
- 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 çay kaşığısalt, or to taste
- 0,5 çay kaşığısugar
- 200 mlwater
- 2 yemek kaşığıcooking oil
base
- 1 adetyellow onion, finely chopped
- 1 yemek kaşığıginger, grated
- 3 dişgarlic, minced
- 1 adetgreen 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 çay kaşığıcumin seed
- 1 adetcinnamon stick, 1 inch
- 3 adetgreen cardamom pod
- 2 adetclove
- 0,5 çay kaşığıturmeric powder
- 1 çay kaşığıcoriander powder
- 0,5 çay kaşığıgaram masala
garnish
- 2 yemek kaşığıcilantro, fresh, chopped
Ekipman
blender · large pot · cutting board · knife
Hazırlanışı
Adım adım
- 1
Drain the soaked cashews and blend them with coconut milk and yogurt until a smooth paste forms. Set aside.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 3
Add cumin seeds, cinnamon stick, green cardamom pods, and cloves. Sauté for 30 seconds until fragrant.
Yaklaşık 1 dk.
Aşçının notu: Be careful not to burn the spices.
- 4
Add the chopped yellow onion and cook until softened and lightly golden, about 5-7 minutes.
Yaklaşık 7 dk.
Aşçının notu: Stir occasionally to prevent sticking.
- 5
Stir in the grated ginger, minced garlic, and green chili. Cook for another 1-2 minutes until aromatic.
Yaklaşık 2 dk.
- 6
Add turmeric powder, coriander powder, and salt. Cook for 1 minute, stirring constantly.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
- 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.
Yaklaşık 12 dk.
Aşçının notu: The vegetables should still have a slight bite.
- 9
Stir in the prepared cashew and coconut milk paste, green peas, and sugar. Mix thoroughly.
Yaklaşık 2 dk.
- 10
Continue to simmer, uncovered, for another 5-7 minutes, stirring occasionally, until the sauce thickens to your desired consistency and vegetables are tender.
Yaklaşık 7 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 12
Garnish with fresh chopped cilantro before serving.
Porsiyon başına
Besin değerleri
- Kalori
- 318,8kcal
- Protein
- 8,1g
- Karbonhidrat
- 30,5g
- Yağ
- 21,2g
- Lif
- 7,5g
- Şeker
- 9,4g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.