Veg Korma Recipe

VEGETABLE KORMA

COURSE: DINNER
CUISINE: INDIAN
 
PREP TIME: 10 MINUTES
COOK TIME: 30 MINUTES
 
SERVINGS: 6 BOWLS
 
CALORIES: 163KCAL
 
Korma (or kurma) is a creamy curry made with coconut, ginger and garlic. This vegan mixed vegetable korma has potatoes and peas, and when served with flatbreads with roti or poori, can be a perfect candidate for a quick weeknight dinner!

EQUIPMENT

  • Food Processor or Blender

INGREDIENTS

SPICE BASE

  • 1/4 cup coconut shredded, unsweetened
  • 1 tsp ginger paste
  • 1 tsp minced garlic substitute with 2 cloves of fresh garlic
  • 2 Thai green chili peppers substitute with Serrano
  • 3 tomatoes medium, chopped
  • 1/2 red onion medium, chopped
  • 1 tsp red chilli powder substitute with paprika as needed

KORMA BASE

  • 1 tsp vegetable oil
  • 1/2 red onion medium, chopped
  • 2 tsp turmeric powder divided
  • 1 cup coconut cream
  • 3 potatoes boiled and mashed (medium size)
  • 2 cups frozen peas
  • 2 tbsp cilantro chopped, for garnish
  • 2 tsp salt adjust to taste!

INSTRUCTIONS

START BY BOILING POTATOES

  • Add 1 tsp of turmeric to a medium pot with water
  • Peel the potatoes and quarter them into clean chunks
  • Add quartered potatoes to the pot and bring to a boil on medium heat for about 20 minutes until a fork is easily inserted into the potatoes
  • Drain the potatoes, mash and set aside

PREPARE THE SPICE BASE

  • While potatoes are boiling, chop tomatoes, onions and chilli peppers
  • Add shredded coconut, ginger paste, minced garlic, tomatoes, half the chopped onions, red chilli powder, and Thai green chilli peppers into a food processor or blender and pulse into a smooth paste

MAKE VEGETABLE KORMA

  • Heat some oil in a medium pot on medium flame
  • Add other half of chopped onions and saute until fragrant - about 3 minutes
  • Add the pulsed sauce to the sauteed onions along with 1 cup of coconut cream and 2 tsp of salt, half a cup of water, and bring to a simmer (bubbles will start forming along the edges). Simmer for 3-5 minutes covered.
  • Garnish with chopped cilantro and serve hot!

NOTES

  • Peeling potatoes before boiling them in the turmeric infused water gives them a nice golden, yellow colour. But if you don't have a peeler, or want to make things quicker, just pop them in with the skin on and then remove the skin once boiled - they usually slide right off! 
  • I only used potatoes and peas in this recipe but you're welcome to add cauliflower, carrots, corn, and any other hearty vegetables of your choice to round it out
  • If you can't find shredded coconut, that's fine - you can just use coconut cream and it'll still taste delicious, I promise. Likewise, if you can't find coconut cream - use coconut milk instead. Instead of using the coconut cream and water, use a can of coconut milk (14.5oz) 

NUTRITION

Serving: 300g | Calories: 163kcal | Carbohydrates: 31g | Protein: 6g | Fat: 2g | Saturated Fat: 2g | Sodium: 797mg | Potassium: 778mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1036IU | Vitamin C: 53mg | Calcium: 35mg | Iron: 2mg