Vegetable Korma     


DescriptionMild, creamy and universal.
Curry TypeKorma
StrengthMild
DifficultyEasy
SourceUnknown
VegetarianYes
VeganYes
Time to prepare10 mins
Time to cook45 mins
No. of servings4
IngredientsAssorted vegetables (see notes)

1 tbsp Curry Powder (see notes)
1 tbsp turmeric/haldi powder
1 tbsp green peppercorns

1 can low fat coconut milk
2 tbsp ground almonds
50g cashew nuts

2 large onions

3 tbsp oil
InstructionsFinely gring the green peppercorns using a pestle & mortar (if you do not have one, you can use a rolling pin in a pan, or just grind them through a pepper mill)

Prepare your curry powder, and add the peppercorns and turmeric. If you are using a pre-bought curry powder that contains turmeric, you should reduce the amount that you add, or your curry will be unpleasantly yellow.

Finely dice the onions, and fry gently in the oil, stirring regularly. When the onions start to soften, start adding the curry powder mixture. Continue adding the powder and stirring until the onions are a pleasant greenish yellow.

Add the can of coconut milk, then fill it with water and add that as well, together with the almonds and cashews.

Bring to the boil, then simmer for 30-40 minutes, stirring occasionally.

Prepare the vegetables, then stir into the sauce about 5 minutes before serving.
Notes1) This recipe effectively consists of making a sauce, then putting something into it. If you prefer, you can add things (Quorn, meat, etc) at the stage when the onions are cooking with the spices, before you put in the nuts, but I find that if you put in green vegetables too early in a nut-based sauce, they turn an unpleasant and unappetising colour, so, as I am particularly partial to broccoli, I prefer to do it this way. If you are not using green veg (for example, if you use potato, red pepper & carrots) you can add these at the beginning, rather than preparing them separately.

2) You can use any curry powder, but I prefer to make my own by heating a frying pan without any oil and adding 2 parts fenugreek seeds, 1 part cumin, 1 part green coriander pods, 1 part black mustard seeds, 1 part peppercorns, and one part coriander seeds. When the spices start to pop, transfer to a pestle & mortar and grind down, adding salt as necessary to act as an abrasive.

3) Dried green peppercorns can be difficult to get hold of, but are much nicer than
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