Creamy Vegetable Korma
Recipe Type: Vegan
Korma is a type of curry originating from South Asia. The dish is usually creamy, and this can be achieved through using yoghurt, nut/seed pastes, cream, coconut milk or creamed coconut. This recipe opts for creamed coconut.
- 3 tablespoons sunflower or rapeseed oil
- pinch of mustard seeds
- pinch of garam masala
- pinch of ground coriander
- 1 onion, peeled and diced
- 1/2 green chilli, seeded and chopped
- 1 clove fresh garlic, peeled and chopped
- a small piece of fresh ginger (approx 6 cm/2 inches in length), peeled and grated
- 600 g mixed vegetables such as carrots, cauliflower, broccoli and courgette, peeled and chopped
- 3 medium potatoes, parboiled and chopped
- 1/2 teaspoon cumin powder
- 1 tablespoon creamed coconut
- salt and pepper, to taste
- Heat the oil in a large frying pan over a medium/low heat.
- To check the oil is hot enough, add a few mustard seeds – if they pop, the oil is ready. Then add the remainder of the mustard seeds and the onion.
- Fry these for 3 minutes, and then add the chilli, garlic and ginger and fry for a minute or two.
- Add the garam masala, salt, cumin and coriander powder to the frying mixture for a further minute.
- Add the carrots and cook for 5 minutes, then add the cauliflower. After another 2 minutes add the courgettes and broccoli.
- Stir-fry for another 5 minutes.
- Mix in the coconut with 400 ml of hot water.
- Cover with a lid and simmer on very low heat for about 5 minutes or until the sauce is fairly thick and medium brown in colour.
- Serve with chappatis or rice and a green salad.