Veg Korma Recipe

VEGETABLE KORMA

COURSE: DINNER

CUISINE: INDIAN

PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES

SERVINGS: BOWLS

CALORIES: 163KCAL

Korma (or kurma) is a creamy curry made with coconut, ginger and garlic. This vegan mixed vegetable korma has potatoes and peas, and when served with flatbreads with roti or poori, can be a perfect candidate for a quick weeknight dinner!

EQUIPMENT

Food Processor or Blender

INGREDIENTS

SPICE BASE

1/4 cup coconut shredded, unsweetened
1 tsp ginger paste
1 tsp minced garlic substitute with 2 cloves of fresh garlic
2 Thai green chili peppers substitute with Serrano
3 tomatoes medium, chopped
1/2 red onion medium, chopped
1 tsp red chilli powder substitute with paprika as needed

KORMA BASE

1 tsp vegetable oil
1/2 red onion medium, chopped
2 tsp turmeric powder divided
1 cup coconut cream
3 potatoes boiled and mashed (medium size)
2 cups frozen peas
2 tbsp cilantro chopped, for garnish
2 tsp salt adjust to taste!

INSTRUCTIONS

START BY BOILING POTATOES

Add 1 tsp of turmeric to a medium pot with water
Peel the potatoes and quarter them into clean chunks
Add quartered potatoes to the pot and bring to a boil on medium heat for about 20 minutes until a fork is easily inserted into the potatoes
Drain the potatoes, mash and set aside

PREPARE THE SPICE BASE

While potatoes are boiling, chop tomatoes, onions and chilli peppers
Add shredded coconut, ginger paste, minced garlic, tomatoes, half the chopped onions, red chilli powder, and Thai green chilli peppers into a food processor or blender and pulse into a smooth paste

MAKE VEGETABLE KORMA

Heat some oil in a medium pot on medium flame
Add other half of chopped onions and saute until fragrant - about 3 minutes
Add the pulsed sauce to the sauteed onions along with 1 cup of coconut cream and 2 tsp of salt, half a cup of water, and bring to a simmer (bubbles will start forming along the edges). Simmer for 3-5 minutes covered.
Garnish with chopped cilantro and serve hot!

NOTES

Peeling potatoes before boiling them in the turmeric infused water gives them a nice golden, yellow colour. But if you don't have a peeler, or want to make things quicker, just pop them in with the skin on and then remove the skin once boiled - they usually slide right off!
I only used potatoes and peas in this recipe but you're welcome to add cauliflower, carrots, corn, and any other hearty vegetables of your choice to round it out
If you can't find shredded coconut, that's fine - you can just use coconut cream and it'll still taste delicious, I promise. Likewise, if you can't find coconut cream - use coconut milk instead. Instead of using the coconut cream and water, use a can of coconut milk (14.5oz)

NUTRITION