¼ cup carrots, (cut into 1/4-inch rounds or semi-circles, or dice)
¼ cup green beans (cut into 1/2-inch pieces)
¼ cup green peas
¼ cup bell peppers (1/2 inch dice)
¼ cup onion (finely chopped)
½ cup tomatoes (pureed)
½ cup potatoes, (cut into 1/2-inch dice)
½ cup coconut milk
¼ cup soaked cashews
1/4 tbsp poppy seeds
½ tsp vegetable oil
¼ tbsp ginger (crushed into a paste or grated)
1 large cloves garlic (crushed into a paste or minced)
¼ tsp cayenne pepper (use less if you prefer)
¼ tsp turmeric
¼ tbsp coriander powder
½ tsp cumin powder
2-3 curry leaves
½ tsp garam masala powder (optional)
Salt to taste
- Steam the beans, carrots, green peas and potatoes and keep aside.
- Place the coconut milk, soaked cashews and poppy seeds in a blender and blend until you have a smooth paste. Add little bit of water if needed.
- Heat ½ tsp of oil in a medium skillet or pot. Add chopped onion and saute until it starts to turn translucent. add crushed garlic and grated ginger to this and saute for another 30 seconds.
- Add the tomato puree with red chilli powder, coriander powder, cumin powder, turmeric and garam masala if using. Stir well and let the tomatoes and onion cook for about 5 minutes.
- Add the chopped bell peppers, green peas and the cooked veggies. If the curry is too thick, add some water to thin it out to your preference. (A korma is not too watery)
- Mix well and let the curry come to a boil. Turn down the heat, cover and let it cook for another 2-3 minutes.
- Stir in the blended coconut-poppy seed-cashew paste and season with salt.
- Heat through but turn of the stove before the coconut milk boils.
- For the tempering, heat ½ tsp oil. Add cumin seeds and when they start to splutter, add the curry leaves and stir fry for 30 seconds more.
- Turn off the heat and pour the tempering over the korma.
|Energy ( kcal)||Carbs(gm)||Protein(gm)||Fat(gm)||Fiber(gm)|