Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper
- 1 cup chopped carrots
- 1 cup chopped potatoes
- 1 cup chopped cauliflower
- 1 cup chopped green beans
- 1 cup chopped bell peppers
- 1 cup chopped tomatoes
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed: None
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for another minute.
4. Add the cumin, coriander, turmeric, cinnamon, cardamom, cloves, and cayenne pepper and cook for another minute, stirring constantly.
5. Add the chopped vegetables and stir to coat with the spice mixture.
6. Add the chopped tomatoes and coconut milk and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro.
30-40 minutes
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 25g
- Protein: 5g
- Fiber: 6g
Substitutions for ingredients:
- You can use any vegetables you like in this recipe, such as broccoli, zucchini, or sweet potatoes.
- You can use light coconut milk instead of regular coconut milk to reduce the fat content.
Variations:
- You can add cooked chicken or shrimp to this recipe for a non-vegetarian version.
- You can add a tablespoon of tomato paste for a richer flavor.
Tips and tricks:
- To save time, you can use frozen mixed vegetables instead of chopping fresh vegetables.
- You can make this recipe ahead of time and reheat it before serving.
- This recipe can be made spicier by adding more cayenne pepper or chili powder.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the korma in a pot over medium heat until heated through.
Presentation ideas:
- Serve the korma in a large bowl or on a platter with fresh cilantro on top.
Garnishes:
- Fresh cilantro
Pairings:
- This korma pairs well with basmati rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Mango chutney
- Papadums
Troubleshooting advice:
- If the korma is too thick, you can add more coconut milk or water to thin it out.
- If the korma is too thin, you can simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the vegetables until they are tender to ensure they are safe to eat.
Food history:
- Korma is a popular Indian dish that originated in the Mughal Empire.
Flavor profiles:
- This korma has a rich and creamy coconut milk base with a warm and spicy flavor from the blend of spices.
Serving suggestions:
- Serve this korma as a main dish for a vegetarian meal or as a side dish for a non-vegetarian meal.
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Region: Indian