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Easy Vegetable Korma

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Vegetable korma is a delicious vegetable curry recipe that you will love. You may use other veggies such as broccoli, cauliflower and mushrooms if desired. Feel free to add some chili for some spice. You may serve it with roti or rice.

 

Serves 4

Ingredients:

1 tablespoon olive oil

1 brown onion, chopped

1/4 cup curry paste

2 large potatoes, cut into cubes

600g butternut pumpkin, peeled, seeded and cut into cubes

3 baby eggplants, sliced

2 large tomatoes, roughly chopped

1 cup vegetable stock

1 cup green peas, frozen or canned

 

Heat the oil in a large frying pan over medium heat. Sauté the onions for 2-3 minutes or until they are soft and translucent. Add the curry paste and cook it for one minute or until it becomes fragrant. Add the potatoes, pumpkin and eggplant. Stir until the vegetables are coated with curry paste. Pour in the vegetable stock and add the tomatoes. Set the heat to high and bring it to a boil. Reduce the heat to low and cook it for 8-10 minutes or until the vegetables are tender. Add the green peas. Cook it for another 2-3 minutes or until the peas turn bright green. Transfer it to a large bowl or individual bowls. Serve immediately.

 

Photo Courtesy Of:  Shoshanah

Vegetable Korma

By

Vegetable korma is a vegetarian Indian dish that has an aromatic flavor due to the various spices used in it. It is similar to curry, but without the chili and the coconut milk; although you may add some if desired. This recipe also uses ghee or Indian clarified butter which may be high in fat, but it also contains vitamin A and D.

In preparing this dish make sure that the vegetables are cooked just right, because we don’t want them to get mushy. If you are not in the mood for rice, you can eat it with chapatti instead.

 

Serves 4

Ingredients:

20g butter or ghee

2 brown onions, coarsely chopped

2 garlic cloves, crushed

1 tablespoon finely grated ginger

1 tablespoon smoked paprika

2 teaspoons ground coriander

1 teaspoon ground turmeric

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

1 teaspoon ground cumin

1/2 teaspoon ground black pepper

1/2 teaspoon ground cloves

4 ripe tomatoes, coarsely chopped

1 head cauliflower, cut into florets

500g butternut pumpkin, peeled, seeded, cut into 4cm pieces

1 cup water

1 cup unflavored yoghurt

1 cup frozen peas

Salt and pepper to taste

1 tablespoon toasted flaked almonds

 

Melt the butter in a large saucepan over medium heat. Sauté the onions for 5 minutes or until golden brown. Add the garlic, ginger, coriander, turmeric, cardamom, cinnamon, cumin, pepper and cloves to form a spice paste. Cook it for 1-2 minutes until fragrant. Stir occasionally.

Place the tomatoes in the saucepan with the spice paste mixture and cook it for another 5 minutes or until they are soft. Add the pumpkin, water and yogurt. Increase the heat to high and bring it to a boil. Reduce the heat to low and then add the cauliflower. Cover and cook for 20-30 minutes until the vegetables are soft and the sauce thickens a bit. Stir in the peas. Season it with salt and pepper. Remove from heat.

Add the cauliflower, pumpkin, water and yoghurt and bring to a simmer. Reduce heat to low and cook, covered, stirring occasionally, for 30 minutes or until cauliflower and pumpkin are tender and sauce thickens slightly. Add the peas and stir to combine. Remove from heat. Season with salt and pepper.

Ladle the korma into a serving bowl or individual bowls. Top with almonds. Serve immediately with steamed basmati rice.

 

Photo Courtesy Of:  wonderyort