When it comes to Indian cuisines, there is nothing which our country cannot offer and of which curries are one such delicacy. Well! Coconut Vegetarian Korma is your calling. What’s a better way to enjoy this than with a delicious naan with a heavy layer of butter on top of it.
The best part about this recipe is the calling for you if you want to go vegetarian. This recipe is a mixture of potato and gluten-free products and is best suited for the vegetarian population.
You can shuffle the veggies, too, if that particular veggie is not in your house. Apart from veggies, you can also add cheese, paneer, or tofu to make it healthier. Nonetheless, this korma serves best with naan and basmati rice.
For The Sauce
- One medium-size onion is fully peeled and finely chopped.
- Three cloves of garlic, chopped
- One ginger root, chopped into fine pieces
- One jalapeno pepper, chopped and peeled
- 1/4 cup of raw cashew nuts
For The Korma
- One tablespoon vegetable oil
- Two teaspoons curry powder
- One teaspoon ground turmeric
- One teaspoon garam masala
- 1/2 teaspoon cinnamon
- 1/2 teaspoon coriander
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon ground cardamom seeds.
- Two small tomatoes, finely chopped
- 1/2 cup, unsweetened full-fat coconut milk
- 3/4 cup plain yogurt
- 1- 1/2 teaspoons brown sugar
- One medium charred potato peeled and finely chopped
- 1 cup frozen peas and carrot mix
- 1 cup chopped fresh green beans
- Add onion, garlic, ginger, jalapeno, and cashews in the blender bowl and add 1/2 cup of water. Grind it until it becomes a mixture.
- Heat the vegetable oil in a huge dish set over medium warmth. While the oil warms, add the whole of the flavors (the curry powder through cardamom) and a spot in a bit of bowl.
- Pour the pureed sauce blend into the hot pan, keep on mixing the puree. Mix the prepared flavors of all the masala and cook the gravy for 2-3 minutes until a sweet aroma engulfs it.
- Add the tomato, coconut milk, yogurt, earthy-colored sugar, potato, peas-and-carrots, and green beans. Mix well, cover the dish, and permit to stew on medium warmth for 10 minutes.
- Try to check once and cook a further 5 to 10 minutes until the potatoes are popularly cooked. They are served with cooked basmati rice and naan bread.
Curry has consistently been feel-acceptable solace food in our home. It’s a go-to supper when we need something natural and warm. It’s likewise really simple to make and close to difficult to wreck. On the off chance that you run out of one of the flavors, you can generally add some extra of another zest. Like this vegan korma, curries are adaptable, and you certainly don’t have to worry about them.
More often than not, add coconut milk to the curry recipe. It makes the curry fluidly without adding any dairy. It additionally adds a heavenly flavor that we can’t survive without. You can top the veggie lover korma with some crunchy cashews, sweet raisins, and a little lemon. I’ve recorded them as discretionary fixings; however, I wouldn’t suggest skipping them. In the end, enjoy the royal delicacy with your loved ones and family!