Creamy Vegetable Korma
Indian Vegetable Korma is loaded with potatoes, tomatoes, carrots, peas, and green beans. Very tasty, delicious and sumptuous
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.
Nutrition
Calories: 262kcalCarbohydrates: 28gProtein: 10gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 2mgSodium: 331mgPotassium: 732mgFiber: 5gSugar: 9gVitamin A: 3249IUVitamin C: 36mgCalcium: 97mgIron: 3mg
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