Vegetable Korma Curry
- Ready In:
- 1hr 10mins
- Ingredients:
- 23
- Serves:
-
6
ingredients
- 2 2 tablespoons ghee or 2 tablespoons peanut oil
- 1 tablespoon your favorite curry powder
- 1 teaspoon hot curry powder (if you like your curry spicy) (optional)
- 1 tablespoon garam masala
- 1⁄2 ground cumin, to taste (optional)
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon good quality cinnamon (Ceylon preferred, but Vietnamese is okay)
- 1 onion, sliced in wedges
- 4 cloves garlic, minced
- 1 (14 ounce) can chopped tomatoes, with juice
- 1 (4 ounce) can chopped mild chiles, with juice
- 2 cups vegetable broth
- 2 medium white potatoes, peeled and cubed
- 3 cups cauliflower florets
- 2 carrots, peeled, halved and sliced
- 2 cups fresh green beans, cut into 1 inch pieces (see note below)
- 1 tablespoon chopped fresh cilantro
- 1 red bell pepper, seeds removed and sliced
- 1 (13 1/2 ounce) can coconut milk (not low fat, please)
- 1 teaspoon smooth cashew butter (or more, to taste)
- 1 cup plain yogurt
- salt, to taste
- 1 tablespoon chopped cashews, to garnish
directions
- 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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Reviews
-
if i could put zero as a a rating i would. This was a good concept when I was frying the spices. But after that...it all went downhill. The vegetable were tender, the sauce however, just bland and coconut. If I wanted milky vegetables I would just get out my cereal bowl and throw in some veggies. Sorry, this wasn't very good at all. :-( And I wasted an hour plus, and was left ordering a pizza.
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Very easy, very tasty! I did substitute red pepper flakes for the hot curry, and used peanut butter and peanuts instead of cashew butter and cashes. It was more liquidy than I expected, so if I do it next time, I'll throw in some corn start to thicken the sauce. This one is going into the recipe rotation at our house!
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Tweaks
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Very easy, very tasty! I did substitute red pepper flakes for the hot curry, and used peanut butter and peanuts instead of cashew butter and cashes. It was more liquidy than I expected, so if I do it next time, I'll throw in some corn start to thicken the sauce. This one is going into the recipe rotation at our house!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>