Mixed Vegetable Korma

Cooking with Jane, Recipes, , , , ,

We’re fighting a little bug in our house this week, and this recipe brought the comfort, aroma, and spice that feels particularly healing! The recipe comes from Indian Healthy Recipes, and one of the great things about it is the flexibility of which vegetables you use. This week we used RR broccoli, potatoes, tomatoes, kohlrabi, and carrot, but I can see using beans, peas, and onions as well (which it would usually have, but we don’t eat much onion in our house). The whole spices really make this dish smell so amazing, and the sauce is wonderfully thick and rich! This will be a repeat recipe throughout the fall and winter for us!

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Vegetable Korma

Ingredients

  • 2 medium potatoes, chopped to 1/2"
  • 2 medium tomatoes, finely chopped
  • 1 small/medium broccoli crown, chopped to 1/2"
  • 4-6 small carrots, chopped to 1/2"
  • 1/2 kohlrabi, peeled and diced to 1/2"
  • 1 small onion, chopped to 1/2" (optional)
  • 4 Tbsp cilantro, divided

Korma Paste

  • 1/2 cup cashews
  • 1/4 cup coconut milk
  • 1 tsp fennel seeds

Spices

  • 1 bay leaf
  • 2 green cardamom pods
  • 1/2 tsp cumin seeds
  • 3 whole cloves
  • 1" cinnamon stick
  • 1 star anise
  • 1 Tbsp grated ginger or ginger/garlic paste
  • 1 tsp cayenne
  • 1 1/2 tsp garam masala
  • 1/4 tsp ground turmeric

Instructions

  1. First make the korma paste. We did this by putting all the ingredients in a tall narrow container, and used our immersion blender, but you could also use a small food processor.

  2. Next, heat up 2 tbsp of neutral oil in a medium to large pot. Once warmed, add the whole spices (star anise, cardamom, cinnamon, clove, bay leaf, cumin) and ginger (or ginger and garlic paste) and heat until they sizzle.

  3. Add the tomatoes, and cook, stirring frequently, for about 2-3 minutes. Then add the ground spices (turmeric, garam masala, cayenne), 2 tbsp of cilantro, and the korma paste. Cook, stirring frequently, for another 2-3 minutes.

  4. Toss in all the vegetables and stir to coat with the gravy. Add enough water to only just cover the vegetables. Allow to simmer and reduce with the lid off, until the vegetables are cooked and tender.

  5. Serve over rice with an extra garnish of cilantro. Delish!