Vegetable Korma
Serves 4
Ingredients:
- 1 cup Cauliflower florets - Boil the cauliflower florets for about 2 minutes - then drain and set aside
- 1 small Onion - chopped fine
- 1 large Potato - diced small to about 3/4 inch pieces
- 1 large Carrot - diced small to about 1/2 inch pieces
- 1/2 of a medium Green Bell Pepper - diced small to about 3/4 inch pieces
- 1/2 cup of green String Beans - chopped to about 3/4 inch pieces
- 1/2 cup frozen Peas
- 2 Teaspoons Tomato paste / puree
- 2 Cloves Garlic - grated
- 1/2 inch stick Ginger - grated
- 1 inch Cinnamon stick
- 3 - 4 seeds of cardamom or 1 whole small cardamom
- 1/4 teaspoon Turmeric powder
- 1/2 teaspoon Red Chilli powder
- 1/4 teaspoon Cumin powder
- 1/2 cup Coconut Milk
- 2 Tablespoons Yogurt
- 2 Tablespoons cooking oil of your choice
- 2 Teaspoons sugar
- Salt to taste
- Black pepper to taste
Directions:
Heat oil in a saucepan.
Add the Cinnamon stick and cardamom and saute for a few seconds.
Add the grated garlic and ginger - saute for a couple of seconds making sure they don't burn.
Then add onions. Saute until onions turn translucent.
Add the tomato paste, turmeric powder, red chilli powder, cumin powder and the salt and saute for a couple of minutes.
Cover and simmer on very low heat for a couple of minutes making sure it doesn't burn
Add the potato, carrot, peas, bell pepper, string beans and mix well to coat with the onion and tomato.
Add about 1 cup of water, cover and simmer until until vegetables soften.
Now add the cauliflower florets, coconut milk, cover and simmer for about 5 minutes.
Stir from time to time.
Stir the yogurt in a separate bowl and add a little gravy from the pot to it. This will help to warm up the yogurt and prevent curdling when you add it to the dish.
Now add in the yogurt and the sugar and stir well.
Let cool and enjoy with Naan or rice