Veg korma recipe
Vegetable Korma is best served with hot paratha or steamed rice.
Servings: 4
Equipment
- saucepan
- Blender
Ingredients
Vegetables for Kurma
- ½ red capsicum
- ½ green capsicum
- 3 tomatoes medium
- ½ cup beans
- ½ cauliflower boiled in water for 5 mins
- 1 tbsp. oil for sautéing the vegetables
For korma sauce
- oil as needed for the korma sauce; tested quantity not recorded
- 1 onion small
- 1 tablespoon ginger-chilli paste
- ½ teaspoon turmeric powder
- 1 teaspoon paprika powder or red chilli powder
- ½ teaspoon garam masala
- 2 teaspoon curry powder use instead of the turmeric, paprika and garam masala above
- 165 ml coconut milk small can
- ½ cup water adjust as per your liking
- Salt as per taste The recipe is on the sweeter side, so adjust carefully.
Instructions
Korma vegetables
- Heat oil in a pan. Saute hard vegetables in oil for 7-8 minutes.
- Add rest of the vegetables and saute for 5 minutes,keep it aside
Korma curry
- Heat oil in a pan. Add onions, ginger and chillies and sauté for 5 mins.
- Add chopped tomatoes and let it cook until it soften.
- Add salt and spices,continue to cook.
- Once cooked,add coconut milk & turn off the heat.
- Blend and strain the mix through a Sieve.
- Bring the curry base to boil with ½ cup water.
- Add the semi cooked vegetables and let it simmer for 10-12 minutes.
- Serve hot with steamed rice or flatbread.
Notes
You may just use 2 teaspoon of curry powder in place of these spices. Adjust salt accordingly.