Vegetable Korma (Edit)

https://www.ethanchlebowski.com/cooking-techniques-recipes/vegetable-korma

Yield

4

Ingredients

  • Choose a few vegetables

  • 1 cup frozen peas

  • 1/2 head cauliflower

  • 2 carrots

  • 1 zucchini

  • 1 bell pepper

  • 1/2 onion

  • 1 eggplant

  • 1 large sweet potato

  • 4 small potatoes (yukon gold)

  • 2 Tbsp neutral oil

  • 1 green chile, minced (optional)

  • 1/4 onion, diced

  • 1 roma tomato, diced

  • 1 tsp Turmeric

  • 1 tsp Kashmiri Chili Powder (sub Cayenne)

  • 60 g plain yogurt

  • 30 g coconut cream (Sub 160 g coconut milk)

  • 1 tsp mustard

  • 2 tsp Cumin

  • 2 cloves Garlic

  • 1 knob Ginger

  • Salt

  • Cilantro leaves

Directions

  • Set a pot of water onto boil.

  • Prep all of the vegetables.

  • Once boiling, add a large pinch of salt along with the vegetables and par cook for about 3 to 5 minutes. Drain and set aside.

  • Make the seasoning paste.

  • Grind the mustard seed and cumin seed in mortar and pestle or blender.

  • Add the garlic and ginger to crush until a paste-like consistency has formed.

  • Or, use preground spices and grate the garlic and ginger

  • To a wok, dutch oven, or large pot, add oil and bring to medium heat.

  • Add the minced chile, diced onion, and tomato and saute for 1-2 minutes until starting to brown.

  • Add the seasoning paste, chili powder, and turmeric. Cook for another 1-2 minutes, stirring occasionally.

  • Add the yogurt and coconut cream and stir to combine. Turn the heat to low. Add the water or stock and cooked vegetables.

  • Let simmer while stirring occasionally until the sauce thickens slightly, about 10 minutes.

  • Adjust the sauce consistency with more water to thin or more yogurt/coconut to thicken.

  • TASTE IT! Add salt gradually and let those flavors enhance to the perfect level.

  • Top with cilantro and serve with rice, roti, dal, etc.