Vegetable Korma
A mixture of vegetable in a spicy savory coconut tomato sauce.
Servings 2
Calories 291kcal
Equipment
- Kadai, Large Fry Pan
Ingredients
Korma Sauce1
- 1 Green chili Fresh, finely chopped
- 6 Almonds Dry Roasted (or not)
- 6 Cashews Raw
- ¼ cup Coconut Dried, shredded, sugar free
- 1 tsp Cumin seeds
- 1 Tomato Small, chopped
Vegetables
- 1 Carrot Chopped
- ½ cup Cauliflower Florets
- ¼ cup Peas Fresh, shelled
- ½ cup Green beans Chopped
Sauce
- 2 tbsp Ghee 1 + 1 tablespoon
- 1 inch cinnamon stick
- 2 Cloves
- 1 Green Cardamom
- 1 Tomato
- ¼ tsp Kashmiri red chili powder
- ¼ tsp Turmeric powder
- ¼ tsp Himalayan pink salt
- ¼ tsp Black peppercorns Freshly ground
- ½ cup Water More or less, as needed
- 2 tbsp Cilantro Fresh, chopped
Instructions
Prepare vegetables
- Clean, peel and chop the vegetables into bite-size pieces. Shell the fresh peas.
- Add 1 tablespoon of ghee into a kadai pan, or fry pan. Add the vegetables and saute for 5 -7 minutes. Add ¼ cup water to the vegetables, cover and continue to cook over low heat for another 5 - 7 minutes and water is absorbed.
- Remove the cooked vegetables with a slotted spoon and set aside.
Making the korma paste
- Add the almonds, cashews, green chili, cumin seeds, small tomato and coconut flakes into a small food blender and blend to a smooth paste. Set aside.
Putting it all together
- To the kadai pan, add another tablespoon of ghee. Then add the cinnamon stick, cloves and green cardamom and stir and cook for a minute or two.
- Add the korma paste to the sauteed whole spices, and saute for a few minutes, stirring constantly.
- Add the Turmeric powder and Kashmiri chili powder, salt & black pepper to the korma sauce; mix well. Add ½ cup water; mix well, cover and lower heat. Cook for about 15 minutes, stirring occasionally, until oil separates from the paste.
- Add the sauteed vegetables, mix well, cook for a few minutes, adding more water, if necessary.
- Remove from heat. Mix in the fresh chopped cilantro and serve.
Notes
This is great for me for one main meal. If you want to use it as a side dish, it will probably be enough for two, when served with rice or chapatis.
Nutrition
Serving: 1cups | Calories: 291kcal | Carbohydrates: 21g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 38mg | Sodium: 416mg | Potassium: 706mg | Fiber: 8g | Sugar: 9g | Vitamin A: 6567IU | Vitamin C: 45mg | Calcium: 79mg | Iron: 3mg