Vegetable White Korma -- velvety smooth curry! (Recipe and Video)

Full Video Here!

https://www.youtube.com/watch?v=FqahE3bIiLE

Gluten free & Vegetarian / Vegan (with minor substitution)

​

For Vegan option: Substitute ½ cup Yoghurt with ½ cup Coconut Cream

​

Prep time: 15-20 minutes

Cook time: 20-25 minutes

​

Ingredients:

• 5 cloves Garlic
• ¾ inch Ginger
• 30g Coconut
• 5 Green Chilis
• 10-15 Cashews
• ½ cup (for blending) + 2 cups (for cooking vegetables) Water
• 15 Green Beans (small dices)
• 1 medium sized Potato (small dices)
• 2 medium sized Carrots (small dices)
• ½ cup Green Peas
• ¼ of a Cauliflower (Cut into small florets)
• ½ tsp Salt
• 4 tbsp. Vegetable Oil
• ½ tsp Mustard Seeds
• 12-15 Curry Leaves
• 1 medium sized Onion (sliced)
• ½ cup Yoghurt
• 1 tsp Salt ( or to taste)
• 5 sprigs of Coriander (chopped roughly)

​

Directions:

1. Blend the Garlic cloves, Ginger, Coconut, Green Chilis and Cashews with ½ cup Water to a fine paste. Set aside.
2. In a large & deep frying pan, add the Green Beans, Potato, Carrots, Green Peas, Cauliflower, ½ tsp Salt, and 2 cups of Water - cover and cook for ~8-10 minutes. Cook until water evaporates & the vegetables are soft but not mushy. Set aside.
3. Add the Oil to a frying pan and bring it to a medium-high heat. Once hot, add the Mustard Seeds.
4. When the Mustard Seeds begin to crackle, add the Curry Leaves and Onion.
5. Sauté until Onions are translucent, then add the reserved paste.
6. Continue Sautéing until the oil has separated, and then add the cooked vegetable, along with the Yoghurt and ½ tsp Salt (or to taste).
7. Cook down to desired consistency -- ~4 minutes for a saucy curry, ~8 minutes for a dry curry.
8. To finish off, add the chopped Coriander and mix it in.
9. Best served with Rice, Flatbread, Appams & Dosa!

​

Enjoy!