Vegetable Korma

Eating more vegetables is generally considered a good thing, but can often be boring and uninspired. One of my favorite ways to eat lots of them is Vegetable Korma or Curry. There are countless ways to do it, but this the version I have adapted for my home kitchen.

INGREDIENTS

Vegetables

• 110 g frozen peas (about a cup)

• 250 g cauliflower (1/2 head)

• 150 g carrots (2 carrots)

• 300 g potatoes (4 small yukon gold)

• Salt

Seasoning paste

• Mustard seed

• Cumin seed

• 2 cloves Garlic, peeled

• 1 knob Ginger, peeled

Other Components

• 30 g oil

• 1 green chile, minced (optional)

• 1/4 onion, diced (about 70 g)

• 1 roma tomato, diced (about 130 g)

• Turmeric

• Kashmiri Chili Powder (substitute: Cayenne)

• 60 g plain yogurt

• 30 g coconut cream (Sub 160 g coconut milk)

• Water to thin out sauce (about a 250 ml or a cup)

• Salt to taste

Toppings:

• Chopped cilantro

METHOD

1. Set a pot of water onto boil. Prep all of the vegetables. Once boiled, add a large pinch of salt along with the vegetables and par cook for about 3 to 5 minutes. Drain and set aside.

2. Make the seasoning paste. Grind the mustard seed and cumin seed in mortar and pestle or blender. Add the garlic and ginger to crush until a paste-like consistency has formed.

3. To a wok, dutch oven, or large pot, add 30 grams of neutral oil and bring to medium heat. Add the minced chile, diced onion, and tomato and saute for 1-2 minutes until starting to brown. Add the seasoning paste, chili powder, and turmeric. Cook for another 1-2 minutes, stirring occasionally. Add the yogurt and coconut cream and stir to combine. Turn the heat to low. Add the water and cooked vegetables. Let simmer while stirring occasionally until the sauce thickens slightly, about 10 minutes.

4. Adjust the sauce consistency with more water to thin or more yogurt/coconut to thicken.

5. TASTE IT! Add salt gradually and let those flavors enhance to the perfect level.

6. Top with cilantro and serve with rice, roti, dal, etc.