Coconut Vegetarian Korma Food

CREAMY INDIAN VEGETABLE KORMA RECIPE

Steps:

• Place the onion, garlic, ginger, jalapeno, and cashews in the bowl of a blender along with 1/2 cup of water. Process until pureed.
• Heat the vegetable oil in a large saute pan set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.
• Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.
• Add the tomato, coconut milk, yogurt, brown sugar, potato, peas-and-carrots, and green beans. Stir well, cover the pan, and allow to simmer on medium heat for 10 minutes.
• Uncover and cook a further 5 to 10 minutes, until the potatoes are tender. Serve with cooked basmati rice and naan bread.

VEGETARIAN KORMA

Steps:

• Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
• Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

CREAMY VEGGIE KORMA

Steps:

• Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins.
• Divide the mixture appropriately between two pans if serving vegetarians and meat eaters. Chop the chicken into small chunks and stir into one pan. Add the stock, dividing between the pans appropriately, and simmer for 10 mins (if only cooking the veggie version in one pan, use 300ml stock; if dividing between two pans, add 250ml to each). Divide the peas, if necessary, and add, cooking for 3 mins more until the veg are tender and the chicken is cooked through.
• Remove from the heat and stir through the yogurt and ground almonds, if using. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.