Ingredients: |
Ingredients: 2 tablespoons butter or ghee or peanut oil
1 tablespoon your favorite curry powder like Chaat)
1 teaspoon hot curry powder
1 tablespoon garam masala
1/2 ground cumin, to taste
1/2 teaspoon ground nutmeg
1/2 teaspoon good quality cinnamon (Ceylon preferred, but Vietnamese is okay)
1 onion, sliced in wedges
4 cloves garlic
1 (14 ounce) can chopped tomatoes, with juice
1 (4 ounce) can chopped mild chiles, with juice
2 cups vegetable broth
2 medium white potatoes, peeled and cubed
3 cups cauliflower florets
2 carrots, peeled, halved and sliced
2 cups fresh green beans, cut into 1 inch pieces
1 tablespoon chopped fresh cilantro
1 red bell pepper, seeds removed and sliced
1 (13 1/2 ounce or less) can coconut milk (not low fat, please)
1 teaspoon smooth cashew butter (or peanut butter)
1 cup plain yogurt or less
salt, to taste
1 tablespoon chopped cashews, to garnish
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Directions: |
Directions:1. Heat butter/ghee/oil in a large wok style pan over medium-low heat.
2. Add curry powder(s), garam masala, cumin (if using), nutmeg, and cinnamon and allow to cook 2 minutes (it should sizzle, but not smoke), stirring occasionally.
3. Mix in onion and garlic; increase temperature and saute until onion is near translucent.
4. Add tomatoes, green chiles, and vegetable broth and bring to a simmer.
5. Mix in the potatoes, cauliflower, carrots, green beans, and cilantro; cover and cook over medium-low heat for 25 to 30 minutes, until vegetables are tender, but firm.
6. Mix in sliced red bell pepper, coconut milk, and cashew butter; cook 15 minutes. (You can warm the cashew butter a bit in the microwave, first, to soften it and allow it to mix in better.)
7. Remove from heat, stir in yogurt, and season to taste with salt; during the cooking, there should be enough liquid to form a good korma sauce base, if more sauce is desired, add additional vegetable broth.
Serve over basamati rice and garnish with chopped cashews. |
This recipe for Vegetable Korma Curry is from