Creamy Indian Vegetable Korma
- Womenscorner Desk
- August 27, 2020
Ingredients :
FOR THE SAUCE :
- 1 medium yellow onion, peeled and halved
- 3 cloves garlic, peeled
- 1 (1-inch) piece ginger root, roughly chopped
- 1 jalapeno pepper, stemmed and seeded
- 1/4 cup raw cashews
FOR THE KORMA :
- 1 tablespoon vegetable oil
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon cinnamon
- 1/2 teaspoon coriander
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon ground cardamom
- 2 small tomatoes, diced
- 1/2 cup canned, unsweetened full-fat coconut milk
- 3/4 cup plain yogurt
- 1 1/2 teaspoons brown sugar
- 1 medium waxy potato, peeled and diced
- 1 cup frozen peas and carrot mix
- 1 cup chopped fresh green beans
Method : Place the onion, garlic, ginger, jalapeno, and cashews in the bowl of a blender along with 1/2 cup of water. Process until pureed. Heat the vegetable oil in a large saute pan set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl. Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.
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Add the tomato, coconut milk, yogurt, brown sugar, potato, peas-and-carrots, and green beans. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes. Uncover and cook a further 5 to 10 minutes, until the potatoes are tender. Serve with cooked basmati rice and naan bread.
