Creamy Indian Vegetable Korma
Recipe adapted from The Wanderlust Kitchen by Hannah Coward
Sauce
INGREDIENTS
1 medium yellow onion, peeled and halved 🧅
3 cloves garlic, peeled 🧄
1 (1-inch) piece ginger root, roughly chopped
1 jalapeno pepper, stemmed and seeded
almond flour to thicken*
Notes:
*original recipe calls for ¼ cup raw cashews. 🥜 Try for alternative flavor.
DIRECTIONS
Place onion, garlic, ginger, jalapeño, and cashews in blender along with ½ cup of water. Process until pureed.
Korma
INGREDIENTS
1 tablespoon vegetable oil
2 teaspoons curry powder
1 teaspoon ground turmeric
1 teaspoon garam masala
½ teaspoon cinnamon
½ teaspoon coriander
habanero or other hot sauce to taste
½ teaspoon kosher salt 🧂
½ teaspoon ground black pepper
⅛ teaspoon ground cardamom
2 small tomatoes, diced 🍅
cream
½ cup canned, unsweetened full-fat coconut milk
¾ cup plain yogurt
1½ teaspoons brown sugar
1 medium waxy potato, peeled and diced 🥔
1 cup frozen peas and carrot mix 🥕
1 cup chopped fresh green beans
DIRECTIONS
Heat vegetable oil in large sauté pan over medium heat.
While the oil heats, measure out all spices (curry powder through cardamom) and place in small bowl.
Pour pureed sauce mixture into the hot pan.
Stir in pre-measured spices and allow to cook for 2 to 3 minutes, until fragrant.
Add tomato, coconut milk, cream, yogurt, brown sugar, potato, peas-and-carrots, and green beans. Add habanero or hot sauce to taste.
Stir well, cover, and allow to simmer on medium heat for 10 minutes.
Uncover and cook for 5 to 10 more minutes, until the potatoes are tender.
Serve with cooked basmati rice and naan.