Creamy Vegetable Korma – Indian Vegetable Korma is loaded with potatoes, tomatoes, carrots, peas, and green beans. Very tasty, delicious and sumptuous. This mixed vegetable curry is deceptively decadent and secretly healthy with a flavorful and silky sauce of coconut, ginger, garlic, cumin and turmeric. Super easy to make and quick to clean up, this creamy and comforting dish can be modified to your desired level of spiciness.
The spices in this recipe are key to the flavor, so it is recommend adjusting or omitting any. They give this dish it’s unique taste and depth of flavor. Bring this dish nutritious volume, vitamins, fiber, and deliciousness with lot of veggies.
Store in an airtight container in the refrigerator for up to one week. Reheat in a pan over medium heat until warm throughout. This makes tasty leftovers!
Put onion, garlic, ginger, jalapeno, and cashews in the blender along with 1/2 cup of water. Make puree.
Heat the vegetable oil in a pan over medium heat.
While the oil heats
Pour the pureed sauce mixture into the pan.
Put all the spices and saute for 2 to 3 minutes.
Add the tomato, coconut milk, yogurt, brown sugar, potato, peas-and-carrots, and green beans.
Mix 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.
Creamy Vegetable Korma – for Gobi Chili Recipe
Creamy Vegetable Korma
Ingredients
- ½ cup peas frozen
- ½ cup carrot frozen
- 2 small tomatoes diced
- 1 cup beans chopped fresh
- ½ cup coconut milk unsweetened full-fat canned
- 1 medium potato peeled and diced
- 1 medium yellow onion peeled and halved
- 1 tablespoon vegetable oil
- 2 teaspoons curry powder
- 1 teaspoon turmeric ground
- 1 teaspoon garam masala
- ½ teaspoon cinnamon
- ½ teaspoon coriander
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon ground cardamom
- ¾ cup yogurt plain (curd)
- 1 ½ teaspoons brown sugar
- 3 cloves garlic peeled
- 1 1-inch ginger root, roughly chopped
- 1 jalapeno pepper stemmed and seeded
- ¼ cup cashews
Instructions
- Put onion, garlic, ginger, jalapeno, and cashews in the blender along with 1/2 cup of water. Make puree.
- Heat the vegetable oil in a pan over medium heat.
- While the oil heats
- Pour the pureed sauce mixture into the pan.
- Put all the spices and saute for 2 to 3 minutes.
- Add the tomato, coconut milk, yogurt, brown sugar, potato, peas-and-carrots, and green beans.
- Mix 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.
