Main CourseDinner

Vegetable Korma

Name: Vegetable Korma
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 份
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 个 yellow onion finely chopped; 1 汤匙 ginger grated; 3 瓣 garlic minced; 1 个 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 茶匙 cumin seed; 1 个 cinnamon stick 1 inch; 3 个 green cardamom pod; 2 个 clove; 0.5 茶匙 turmeric powder; 1 茶匙 coriander powder; 0.5 茶匙 garam masala; 1 茶匙 salt or to taste; 0.5 茶匙 sugar; 200 ml water; 2 汤匙 cooking oil; 2 汤匙 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 的原创食谱

总用时: 1小时
份量: 4
难度: 中等
每份: 319 kcal

过敏原信息： 可能含有牛奶、坚果和树坚果。如有过敏，请务必查看配料包装。

备料

配料

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 茶匙salt, or to taste
0.5 茶匙sugar
200 mlwater
2 汤匙cooking oil

base

1 个yellow onion, finely chopped
1 汤匙ginger, grated
3 瓣garlic, minced
1 个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 茶匙cumin seed
1 个cinnamon stick, 1 inch
3 个green cardamom pod
2 个clove
0.5 茶匙turmeric powder
1 茶匙coriander powder
0.5 茶匙garam masala

garnish

2 汤匙cilantro, fresh, chopped

厨具

blender · large pot · cutting board · knife

做法

分步操作

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

每份

营养

72%评分

热量: 318.8kcal
蛋白质: 8.1g
碳水化合物: 30.5g
脂肪: 21.2g
膳食纤维: 7.5g
糖: 9.4g

根据食谱中的配料用量估算。实际数值可能因品牌和替换配料而异。

妥善保存

储存

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

重新加热

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