Mixed Vegetable Korma
A South Indian-style korma of mixed vegetables in a coconut-and-cashew gravy with green chilli, ginger, and a fragrant curry-leaf temper.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 50g cashews in hot water 15 minutes, drain. Chop 1 medium onion finely. Peel and cube 2 small potatoes (0.5-inch). Peel and slice 2 small carrots into 0.5-inch rounds. Trim and cut 120g green beans into 1-inch lengths. Cut 200g cauliflower into 1-inch florets. Measure 60g frozen peas, 2 tbsp ginger-garlic paste, 4 green chillies (slit), 2 small tomatoes (finely chopped). Blend drained cashews with 200ml coconut milk until smooth; set aside.
Bloom
Heat 3 tbsp oil in a heavy saucepan over medium heat. Add 0.5 tsp mustard seeds, let pop 20 seconds. Add 16 fresh curry leaves, sizzle 10 seconds until fragrant.
Saute
Add chopped onion, cook 5–6 minutes over medium heat, stirring, until soft and lightly golden. Add ginger-garlic paste and slit green chillies, cook 1 minute until raw smell fades.
Build 1
Add chopped tomatoes, 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, 1 tsp salt. Cook 3–4 minutes over medium-low, mashing tomatoes until they break down and oil beads form.
Simmer 1
Add potatoes, carrots, and green beans; toss to coat in masala. Pour 400ml hot water, bring to simmer over medium-low. Cover, simmer 10–12 minutes over low heat until potatoes and carrots are half-tender.
Simmer 2
Add cauliflower and peas. Cover, simmer 5–6 minutes over low heat until all vegetables are tender but holding shape. Stir in cashew-coconut paste, simmer 3 minutes over low heat without boiling. Remove from heat, stir in 1 tsp garam masala.
Rest and plate
Rest covered 1 minute. Transfer to a serving bowl, garnish with 2 tbsp fresh coriander. Serve with malabar paratha, basmati rice, or appam, alongside mixed pickle and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.