Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 can (14 ounces) coconut milk
- 1 cup water
- 1 cup frozen peas
- 1/2 cup unsalted cashews
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet or wok
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
2. Add the garlic and ginger and cook for 1 minute.
3. Add the cumin, coriander, turmeric, cayenne pepper, and salt and cook for 1 minute.
4. Add the coconut milk and water and bring to a simmer.
5. Add the peas and cashews and cook until the peas are tender and the sauce has thickened, about 10 minutes.
6. Stir in the cilantro and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 29g
- Carbohydrates: 17g
- Protein: 8g
- Fiber: 4g
Substitutions for ingredients:
- Vegetable oil can be substituted with any other cooking oil.
- Frozen peas can be substituted with fresh or canned peas.
- Unsalted cashews can be substituted with salted cashews or any other nuts.
Variations:
- Add diced potatoes or carrots for extra vegetables.
- Use tofu or chickpeas instead of cashews for a vegan version.
- Add diced chicken or shrimp for a non-vegetarian version.
Tips and tricks:
- Toast the cashews in a dry skillet before adding them to the korma for extra flavor and crunch.
- If the sauce is too thick, add more water or coconut milk.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Store leftover korma in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the korma in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the korma in a bowl with rice or naan bread on the side.
Garnishes:
- Sprinkle chopped cilantro or sliced green onions on top of the korma.
Pairings:
- Serve the korma with rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
- Mango chutney
Troubleshooting advice:
- If the sauce is too thin, simmer the korma for a few more minutes to thicken it.
- If the sauce is too thick, add more water or coconut milk.
Food safety advice:
- Make sure to cook the korma until the peas are tender and the sauce has thickened to ensure that it is safe to eat.
Food history:
- Korma is a traditional Indian dish that originated in the Mughal Empire.
Flavor profiles:
- Creamy, nutty, slightly spicy
Serving suggestions:
- Serve the korma as a main dish with rice or naan bread.
Related Categories
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Region: Indian
Taste: Creamy, Savory, Nutty, Coconutty, Mildly Spiced