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Vegetable Korma

  • 4servings

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Source: fullmeals.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, H, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Potatoes 2

  2. Peeled and diced

  3. Green chillies 3

  4. 2 cups

  5. Carrot 1

  6. Diced

  7. Aniseeds 1/2 tsp.

  8. 1 inch pieces

  9. Cashew nuts 1 tbsp

  10. Whole spice:

  11. 1 cardamom,

  12. 1 cinnamon,

  13. 1 clove

  14. Peas 1/2 cup

  15. Onion 1

  16. Chopped

  17. Salt to taste

  18. Cauliflower (florets) 1 cup

  19. Lemon juice 1 tbsp.

  20. Coconut Milk 2 cups

  21. Oil (or ghee) 2 tbsp.

Instructions Jump to Ingredients ↑

  1. Grind together green chillies ,green coriander, aniseeds, and cashew nuts, to a smooth paste.

  2. Heat oil or ghee in a sauce pan, add the whole spices, after it splutters add the ground paste sauté for 2 minutes, add the onion sauté for a minute.

  3. Add all the vegetables and stir for a minute add one cup of coconut milk, one cup of water and salt, cook covered over low heat, until the vegetables are cooked.

  4. Add the second cup of coconut milk, simmer for 2 minutes and remove from heat and add the lemon juice.

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