I was wondering what to present you for this Sunday Evening dinner, first I thought of adding another non vegetarian dish, then I thought I should present which is common for everyone. So here I have got the Idea to clean ours fridge from veggies which are still lying there but we aren't thought of clearing it off.Here we go, the dish which can be made vegan or vegetarian and of course with chicken, & fish.
'Creamy Coconut Vegetarian Korma
This dish is quite an interesting dish which is very easy to made and you can add any type of veggies whatever you have in your hand. I personally like this dish with Long Grain Basmati rice, but it can be combined with Brown rice or with Quinoa for health conscious people and on the side you can accompany it with Simple Handmade whole wheat Parathas. Many people life it with Naans as well.
This can be made fully vegan by skipping yogurt or cream and can replace it with Soy cream or Soy based yogurt. I am going to present you this dish in very simple and homestyle way so that you guys can make it very easily.
PREP TIME: 10 MINS
COOK TIME: 30 MINS
TOTAL TIME: 40 MINUTES
YIELD: 4 SERVINGS (CAN BE CUT IN HALF) 1X
FOR THE VEGGIES :
2 to 3 medium sized potato cut in to medium size, or the size desired as per your liking.
Mix of veggies which ever is in your fridge like Mushroom, carrots, capsicum, Tofu (for vegan) else Paneer, Cauliflower, Beans, Corns, and green peas. Any mix of vegetables will do. Trust me guys this is going to be awesome.
KORMA SAUCE :
1 tablespoon oil (Butter ghee is desirable) - Gives distinct rich flavour.
1 large onion, chopped (Anytype red or white)
1.5 -inch piece of ginger, peeled and chopped
3 garlic cloves, smashed with the back of a knife
500 ml of tomato Puree
1 tablespoon each: curry powder and garam masala
1 1/2 teaspoons each: cumin, coriander, turmeric, & cardamom( 1 black and 3 green)
1–2 teaspoons sea salt
1/2 teaspoon each: ground cloves, fennel, fenugreek and chili flakes
400ml can of coconut milk
1/2 cup cashews
2 tablespoons lemon juice
1/2 cup yogurt (omit or use vegan yogurt for vegan)
1 tablespoon brown sugar (sub coconut sugar or honey )
Top with any or all: cashews, cilantro, lemon, and raisins
Add the potatoes to a medium-sized pot, cover with water and bring to a boil. Let the potatoes boil for 5 minutes then add the rest of the veggies to the pot. Let them boil for another 5 minutes then drain the pot and set it aside. You guys need to make sure that veggies are 80 percent cooked. This can be checked by taking our some veggie and eat it if it has little crunch left then its partial cooked.
While the veggies are cooking, start preparing the vegetarian korma sauce. Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes. Add the ginger and garlic and cook for 2 minutes more.
Remove the pot from the heat and add the tomato paste and all of the spices. Stir well then return the pot to the heat. When the spices are fragrant and the tomato paste caramelized, after about 1 minute, add the coconut milk, cashews, lemon juice and 1 1/4 cups of water. Let the pot boil for 5 minutes to soften the cashews.
Blend the curry until it is smooth then add it back to the pot. Add yogurt in the pan over low flame and add brown sugar and sea salt. Cook the curry until yogurt cooked it thoroughly. You can get the typical rich nutty smell once its cooked. Stir the veggies into the curry and cook it for another 5 to 8 mins until veggies cooked it properly and serve immediately topped with any or all of the toppings.
I am sure you guys will like this recipe very much, I shall be waiting for your lovely comments and suggestion. Let's make this sunday evening a KORMA SUNDAY EVENING.
SEE U SOON :)