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Vegetable Korma
Serves 4
More effort
Prep:
Cook:
-
Skip to ingredients
- 110 g frozen peas (about a cup)
- 250 g cauliflower (1/2 head)
- 150 g carrots (2 carrots)
- 300 g potatoes (4 small yukon gold)
- Mustard seed
- Cumin
- 2 cloves Garlic, peeled
- 1 knob Ginger, peeled
- 1 green chile, minced (optional)
- 1/4 onion, diced (about 70 g)
- 1 tomato, diced (about 130 g)
- Turmeric
- Kashmiri Chili Powder (substitute: Cayenne)
- 60 g plain yogurt
- 30 g coconut cream (Sub 160 g coconut milk)
- Water to thin out sauce (about a 250 ml or a cup)
- Salt to taste
Method
step 1
Set a pot of water onto boil. Prep all of the vegetables. Once boiled, add a large pinch of salt along with the vegetables and par cook for about 3 to 5 minutes. Drain and set aside.step 2
Make the seasoning paste. Grind the mustard seed and cumin seed in mortar and pestle or blender. Add the garlic and ginger to crush until a paste-like consistency has formed.step 3
To a wok, dutch oven, or large pot, add 30 grams of neutral oil and bring to medium heat. Add the minced chile, diced onion, and tomato and saute for 1-2 minutes until starting to brown. Add the seasoning paste, chili powder, and turmeric. Cook for another 1-2 minutes, stirring occasionally. Add the yogurt and coconut cream and stir to combine. Turn the heat to low. Add the water and cooked vegetables. Let simmer while stirring occasionally until the sauce thickens slightly, about 10 minutes.step 4
Adjust the sauce consistency with more water to thin or more yogurt/coconut to thicken.step 5
TASTE IT! Add salt gradually and let those flavors enhance to the perfect level.
