
Creamy Coconut Vegetable Korma Recipe
Servings
4
Ready In:
40 minutes
Author:
Sandhya
Ingredients
- 1tbsp oil
- 1 large onion chopped
- 6 garlic cloves minced
- 1/2 inch ginger minced
- 2 medium tomatoes, puree
- 1tbsp garam masala
- 1tbsp curry powder
- 1tsp turmeric powder
- 1 tsp cumin powder
- 1 tbsp. coriander powder
- salt to taste
- 1 1/2 cup of coconut milk
- 1/2 cup curd or yogurt
- 1/2 cup of cashews
- 1 medium lemon, juice
- 1/2 tbsp. sugar
- Coriander leaves for garnish
Mixed Vegetables:
- 2 boiled potatoes cut into chunks
- 1cup of cauliflower florets
- 1 cup of chopped carrots
- 1/2 cup of chopped French beans
- 1/2 cup of capsicum cubes
- 1/2 cup of corn kernels
- 1/2 cup of peas
Ground spices:
- 1/2 tsp fennel
- 5 Cloves
- 1/2 tsp Chili flakes
- 1/2 tsp Fenugreek seeds
- 1 tsp cardamom powder
Step by Step Instructions
- Pressure cook the potatoes and cut into chunks.(do not overcook)
- Cook the rest of the vegetables in a stock pot for 5mins and drain the water and set aside.
- Pre-heat the cooking pot, add oil and once the oil is hot add onions and cook on medium heat for 4 to 5 minutes or until tender and translucent and then add minced garlic and ginger and sauté for a minute.
- Add turmeric, chili powder ,coriander powder, cumin powder, garam masala powder, curry powder and ground spices and sauté for less than a minute on low heat and add the tomato puree Stirring constantly, cook the puree until reduces.
- Add Cashews, sauté for few seconds and add coconut milk and 300ml of water and bring it to boil.
- Add yogurt, sugar and salt to taste, stir and add the vegetables and cook for few minutes.
- Turn off the flame and add Lemon juice and mix well and garnish with the Chopped Coriander leaves.
- Serve hot with the rice or bread