Quick and Easy Vegetable Korma
Quick and easy vegetable korma gets its creaminess from cashews and coconut milk. Filled with vegetables and lightly spiced, this korma takes just 30 minutes to make! Gluten free and vegan.
- 1 cup of coconut milk
- 1 large onion (finely chopped)
- 1 tablespoon of poppy seeds
- 4 large garlic cloves (crushed into a paste or minced)
- 2 teaspoons of vegetable oil
- 1 teaspoon cayenne pepper (use less if you prefer)
- 2 yellow or red potatoes, (cut into ½ inch dice)
- 1 tablespoon of ginger (crushed into a paste or grated)
- ½ teaspoon of turmeric
- 1 tablespoon of ground coriander
- 2 medium carrots, (cut into ¼ inch rounds or semicircles, or diced)
- 1 cup green beans (cut into ½ inch pieces)
- 2 medium tomatoes (mashed. Or use 1 cup canned mashed tomatoes)
- 1 teaspoon of cumin seeds
- 1 large bell pepper, (cut into ½ inch dice)
- 1 sprig of curry leaves
- Salt to taste
- 2 teaspoons of ground cumin
- 1 cup of green peas (I use frozen but fresh is good)
- 2 teaspoons of garam masala powder (optional)
First, place beans, carrots and potatoes in a microwave-safe bowl, add ¼ cup water and microwave on high power for seven minutes or until potatoes are cooked but not soft.
Then, place the coconut milk and poppy seeds in a blender and mix until you get a smooth paste. Add a little water if necessary.
Heat 1 teaspoon of oil in a large saucepan or saucepan. Add 1 chopped onion and sauté until it begins to become translucent. Add crushed or minced garlic (four cloves) and crushed or grated ginger (1 tbsp) and continue to sauté for another 30 seconds.
Add 1 cup of tomato puree with ½ teaspoon of cayenne pepper or any red pepper powder, 1 tbsp of coriander powder, 2 teaspoon of cumin powder, ½ teaspoon of turmeric and powder garam masala, if you use it. Stir well, cover and cook the tomatoes and onions for about 10 minutes.
Add the chopped peppers, green peas and cooked vegetables. If the curry is too thick, add water to dilute it to your liking. A korma is not too watery. You should have some sauce, but not enough to cover the vegetables.
Mix well and let the curry boil. Lower the heat, cover and cook for another five minutes.
Stir in the coconut and poppy seed paste mixture and garam masala, if using, and season with salt. Heat but turn off the heat before the coconut milk boils.
In a small saucepan or skillet, prepare for tempering. Heat 1 teaspoon of remaining oil. Add 1 teaspoon of cumin seeds and when they become a few shades darker, add the curry leaves and sauté for another minute.
Turn off the heat and pour the mash over the korma. To serve.
Happy Cooking Time.
Incorporate ½ cup of vegan yogurt at the end of cooking for a light flavor and more complexity to your korma sauce.
Garnish with cilantro or fresh spearmint leaves or even chopped green onions for extra freshness.