Serves: 4 | Time: 50 minutes
Korma is one of the great dishes in India. The word korma means to braise. This vegetarian version is satisfying and quick, using any combination of veggies that you have might in your fridge. Cauliflower and potatoes are good candidates to absorb the sauce. Green peas and beans add freshness. Cherry tomatoes add color and a bit of acidity. If you do not have cashew butter on hand simply use almond butter, peanut butter or even tahini, using 1:1 measure as substitute. Black mustard seeds and Garam Masala give a nice kick and complexity to the dish. Korma dishes taste even better when cooked a day in advance.
Ingredients
- 1/4 cup (60 ml) neutral oil or ghee
- 2 tsp black mustard seeds
- 1 medium onion roughly chopped
- 3 garlic cloves finely minced
- 1 inch fresh ginger piece minced finely
- 1 green chili thinly sliced
- 1 1/2 tsp black pepper or to taste
- 1 1/2 tsp sea salt or to taste
- 3/4 tsp red chili powder
- 1 tsp turmeric
- 2 Tbsp cashew butter
- 1 can (400 ml) of full fat coconut milk
- 2 Tbsp finely chopped cilantro or Italian parsley
- 1/2 tsp Garam Masala or to taste
- 2 cups potatoes (330 g) cut into 1-inch cubes
- 2 cups cauliflower florets (340 g)
- 2 cups (300 g) sliced carrots
- 1 cup (175 g) broccoli florets
- 1 cup (100 g) green beans, cut into 2.5 inches pieces
- 1 pint ( 275 g) cherry tomatoes
- 1 cup (150 g) fresh or frozen green peas
- 1 cup (240 ml) vegetable broth
- 2 Tbsp finely chopped cilantro or Italian parsley
Preparation:
Start by cooking the potatoes, cauliflower and carrots until they are bit soft, about 5 minutes. They will cook further with the other vegetables in the sauce. Remove from the pan and set aside.
Heat the oil or ghee in a wide, heavy-bottomed pan over medium heat. Add the onion and cook for about 4 minutes or until it begins to limp. Add the mustard seeds. When they start to pop, add the garlic, ginger and the green chili. Stir in the black pepper, chili powder and turmeric. Cook for 1–2 minutes longer or until fragrant. Season with salt. Add the cashew butter and cook until the butter has melted. Stir the coconut milk and vegetable stock and cook on low heat. Add the reserved potatoes, cauliflower and carrots, the broccoli florets, green beans, cherry tomatoes and peas. Cook until all vegetables are soft to your liking. Frozen peas should be added last as they cook quickly. If sauce thickens to much, add an additional splash of stock.
Stir in Garam Masala. Cook uncovered for 3 more minutes longer. Taste for seasoning. Garnish with fresh cilantro or parsley. Serve with Basmati rice or warm naan.
