Vegetable Korma
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 121.0
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 33.6 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 3.1 g
- Protein: 3.4 g
View full nutritional breakdown of Vegetable Korma calories by ingredient
Introduction
From: http://showmethecurry.com/curries/how-to-make-vegetable-korma-indian-cuisine.html From: http://showmethecurry.com/curries/how-to-m
ake-vegetable-korma-indian-cuisine.html
Number of Servings: 4
Ingredients
*Canola Oil, 1 1tsp (remove)
Green Beans (snap), .25 cup (remove)
Cauliflower, raw, .5 cup (remove)
*Potato, raw, 1 small (1-3/4" to 2-1/2" dia.) (remove)
Peas, frozen, 0.25 cup (remove)
Onions, raw, .25 cup, chopped (remove)
*A Taste of Thai Lite Coconut Milk, .25 cup (remove)
Carrots, raw, .25 cup, chopped (remove)
Red Ripe Tomatoes, .25 cup, chopped or sliced (remove)
Turmeric, ground, .1 tsp (remove)
*Coriander seed, .75 tsp (remove)
*Cumin seed, 1 tsp (remove)
Ginger Root, 1 tsp (remove)
Garlic, 1 tsp (remove)
Cloves, ground, .25 tsp (remove)
Bay Leaf, 1 tsp, crumbled (remove)
Raisins, 10 raisins (remove)
Cinnamon, ground, .1 tsp (remove)
Cardamom, ground, .25 tsp (remove)
Cashew Nuts, dry roasted, 1 oz (remove)
Directions
1. Heat Oil in a medium non-stick pan on medium heat.
2. Fry Cashews (half) and Raisins until golden brown. Remove onto a plate draining as much Oil as possible back into the pan.
3. In the same Oil, add Bay Leaf, Cinnamon, Cardamom, Cloves and Peppercorns. Roast for few seconds.
4. Add the rest of the Cashew pieces and roast until golden.
5. Add Onions, Turmeric Powder and a little Salt. Mix, cover and cook for 3 minutes, stirring in between.
6. While Onions are cooking…
Add Cauliflower, Green Peas, Carrots, a little Salt, 1/2 cup water in a microwave safe bowl. Cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove veggies and water into a separate bowl.
7. Add Ginger, Green Chilies and Garlic to the Onions and cook for 2-3 additional minutes or until golden brown. Turn off stove and allow mixture to cool.
8. In the same microwave safe bowl as above, add Potatoes and a little salt and mix well. Add 1/4 cup water, cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove potatoes and water and add to the other cooked veggies.
9. In the same microwave safe bowl, add Green Beans and a little salt and mix. Add 1/4 cup water, cover and cook for 3 minutes, stir and an additional 2 minutes.
10. Grind cooled Onion mixture into a fine paste with approx 1/4 cup water (or more if necessary).
11. Return onion paste back to pan and cook until the Oil separates. Stir continuously.
12. Add in Cumin Powder, Coriander Powder and Red Chili Powder. Add 1/4 cup water to help the dry spices mix well.
13. Add cubed tofu and mix.
14. Add Tomatoes, stir and cook for 1-2 minutes.
15.Reduce heat to low and add coconut milk slowly while mixing. Allow mixture to come to a boil.
17. Add cooked vegetables with the water from cooking. Mix well. Add additional water to get to your desired consistency. Cook for 5 minutes.
18. Add in Cilantro and mix well.
19. Garnish with roasted cashews and raisins from before.
Serving Size: Makes 4 servings of about 1/2 cup each
2. Fry Cashews (half) and Raisins until golden brown. Remove onto a plate draining as much Oil as possible back into the pan.
3. In the same Oil, add Bay Leaf, Cinnamon, Cardamom, Cloves and Peppercorns. Roast for few seconds.
4. Add the rest of the Cashew pieces and roast until golden.
5. Add Onions, Turmeric Powder and a little Salt. Mix, cover and cook for 3 minutes, stirring in between.
6. While Onions are cooking…
Add Cauliflower, Green Peas, Carrots, a little Salt, 1/2 cup water in a microwave safe bowl. Cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove veggies and water into a separate bowl.
7. Add Ginger, Green Chilies and Garlic to the Onions and cook for 2-3 additional minutes or until golden brown. Turn off stove and allow mixture to cool.
8. In the same microwave safe bowl as above, add Potatoes and a little salt and mix well. Add 1/4 cup water, cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove potatoes and water and add to the other cooked veggies.
9. In the same microwave safe bowl, add Green Beans and a little salt and mix. Add 1/4 cup water, cover and cook for 3 minutes, stir and an additional 2 minutes.
10. Grind cooled Onion mixture into a fine paste with approx 1/4 cup water (or more if necessary).
11. Return onion paste back to pan and cook until the Oil separates. Stir continuously.
12. Add in Cumin Powder, Coriander Powder and Red Chili Powder. Add 1/4 cup water to help the dry spices mix well.
13. Add cubed tofu and mix.
14. Add Tomatoes, stir and cook for 1-2 minutes.
15.Reduce heat to low and add coconut milk slowly while mixing. Allow mixture to come to a boil.
17. Add cooked vegetables with the water from cooking. Mix well. Add additional water to get to your desired consistency. Cook for 5 minutes.
18. Add in Cilantro and mix well.
19. Garnish with roasted cashews and raisins from before.
Serving Size: Makes 4 servings of about 1/2 cup each