Veg Korma | Mixed Vegetable Kurma | Video
This veg korma featuring veggies cooked in a rich and thick sauce will be a winner at your dinner table
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Servings
Ingredients
To grind:
- 10 cashew nuts
- 3 tablespoon grated coconut
- 4 garlic cloves crushed
- 1 inch fresh ginger roughly chopped
- 2 green chilies roughly chopped
- Water
Veg kurma:
- 1 tablespoon oil
- 1 medium onion chopped
- ½ teaspoon ground turmeric turmeric powder
- ½ teaspoon ground cumin cumin powder
- 2 teaspoon ground coriander coriander powder
- 1 teaspoon garam masala
- ½ teaspoon red chili powder
- 2 cups chopped vegetables green beans + carrots + cauliflower + potatoes
- ¼ cup frozen green peas
- ¼ cup chopped coriander cilantro leaves
- Salt to taste
- Water
- Coriander cilantro leaves, to garnish
Instructions
To grind:
- Place cashew nuts in a small bowl. Pour in boiling water. Soak for 10 minutes. Drain. Set aside.
- In the bowl of a food processor, place cashew nuts, coconut, ginger, garlic and green chilies. Pour in a little water. Process to a smooth paste. Set aside.
Veg kurma:
- Heat oil in a large frying pan over medium-high heat. Add onions, and sauté, stirring occasionally, for 4 minutes or until the onions start to brown. Reduce heat to low. Add ground turmeric, ground cumin, ground coriander, garam masala and red chili powder. Sauté, stirring constantly, for 1 minute or until aromatic.
- Stir in cashew nut paste. Cook, stirring, for 2 minutes or until aromatic. Add vegetables to the pan. Season with salt. Pour in enough water to cover the veggies. Stir to combine. Cover and cook, stirring occasionally, for 5 minutes or until the vegetables are tender.
- Stir in frozen peas. Heat through. Add chopped coriander (cilantro) leaves. Gently stir to combine.
- Garnish with more coriander (cilantro) leaves if you like.
Video
Notes
To make this curry in a slow cooker, follow the recipe instructions up to step . Then transfer all the ingredients to the slow cooker and cook on high for 1 ½ hours
- To make this curry in instant pot, turn on the sauté setting, follow the recipe instructions and sauté in the pot. Once you have added in the veggies with water and salt, set it to high pressure mode and cook for 15 minutes. When ready, release pressure and open.
- If you don’t have grated coconut on hand, sub with coconut milk or cream. Add them towards the end of cooking. And remember not to boil the curry
- Add more or less red chili powder depending on your taste
- To make this curry in instant pot, turn on the sauté setting, follow the recipe instructions and sauté in the pot. Once you have added in the veggies with water and salt, set it to high pressure mode and cook for 15 minutes. When ready, release pressure and open.
- If you don’t have grated coconut on hand, sub with coconut milk or cream. Add them towards the end of cooking. And remember not to boil the curry
- Add more or less red chili powder depending on your taste
Nutrition
Serving: 1g | Calories: 171kcal | Carbohydrates: 24g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Sodium: 233mg | Fiber: 7g | Sugar: 7g