VEGETABLE KORMA CURRY
I love korma - my favorite meat curry is chicken korma. :) So when this recipe came up for adoption, I was very pleased to be able to take it in and give it a new home! Many thanks to Carla for helping with the editing of this recipe.
Provided by Julesong
Categories Stir Fry
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Heat butter/ghee/oil in a large wok style pan over medium-low heat.
- Add curry powder(s), garam masala, cumin (if using), nutmeg, and cinnamon and allow to cook 2 minutes (it should sizzle, but not smoke), stirring occasionally.
- Mix in onion and garlic; increase temperature and saute until onion is near translucent.
- Add tomatoes, green chiles, and vegetable broth and bring to a simmer.
- Mix in the potatoes, cauliflower, carrots, green beans, and cilantro; cover and cook over medium-low heat for 25 to 30 minutes, until vegetables are tender, but firm.
- Mix in sliced red bell pepper, coconut milk, and cashew butter; cook 15 minutes. (You can warm the cashew butter a bit in the microwave, first, to soften it and allow it to mix in better.)
- Remove from heat, stir in yogurt, and season to taste with salt; during the cooking, there should be enough liquid to form a good korma sauce base, if more sauce is desired, add additional vegetable broth.
- Serve over basamati rice and garnish with chopped cashews.
- Note: if you're not fond of green beans, you can substitute snow pea pods, but add them along with the red bell pepper and not earlier.
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SAKSHYAMJUNGPANDEY
[email protected]This curry is a great way to get your kids to eat their vegetables. It's mild and creamy, and the vegetables are cooked to perfection.
Adam Revis
[email protected]I love that this curry is made with coconut milk. It gives it a creamy, rich flavor that I really enjoy.
Gloria Etila
[email protected]This curry is a great way to use up leftover vegetables. It's also very easy to make, which is a bonus.
Gana Ghanam
[email protected]I'm not a big fan of korma dishes, but this one was really good. The sauce was creamy and flavorful, and the vegetables were cooked perfectly.
Md Mohaddes
[email protected]This is the best vegetable korma curry I've ever had. The sauce is so creamy and flavorful, and the vegetables are cooked to perfection.
Margaret Sides
[email protected]I made this curry for a party last weekend and it was a huge hit. Everyone loved the creamy sauce and the tender vegetables.
Maliha Sharjeel
[email protected]This curry is a great way to get your daily dose of vegetables. It's also very flavorful and satisfying. I highly recommend it.
Odisa Beltran
[email protected]I was really impressed with this vegetable korma curry. The flavors were complex and delicious, and the vegetables were cooked perfectly. I will definitely be making this again.
Dinisi alavoko
[email protected]This is my new favorite korma recipe. It's so easy to make and the flavors are amazing. I love that I can use any vegetables I have on hand.
Md Bablubhola
[email protected]I love the vibrant colors of this curry. The vegetables are so fresh and inviting. And the sauce is so creamy and flavorful. I can't wait to try this recipe!
Joey Golden
[email protected]This curry was easy to make and packed with flavor. I used a variety of vegetables, including potatoes, carrots, and peas, and they all cooked perfectly. The sauce was creamy and flavorful, and the spices were perfectly balanced.
Dewayne Mobbs
[email protected]I'm not usually a fan of korma dishes, but this one was surprisingly delicious. The vegetables were fresh and crisp, and the sauce was creamy and flavorful.
Asmita Lama
[email protected]This vegetable korma curry was a hit with my family! The flavors were rich and complex, and the vegetables were cooked perfectly. I especially loved the creamy coconut milk sauce.