Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 cup water
- 2 cups mixed vegetables (carrots, potatoes, green beans, peas, cauliflower)
- 1/2 cup cashews, chopped
- 1/4 cup raisins
- 1/4 cup fresh cilantro, chopped
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
2. Add the garlic and ginger and cook for another minute.
3. Add the cumin, coriander, turmeric, garam masala, chili powder, salt, and black pepper. Stir to combine and cook for 1-2 minutes until fragrant.
4. Add the diced tomatoes, coconut milk, and water. Stir to combine and bring to a simmer.
5. Add the mixed vegetables, cashews, and raisins. Stir to combine and simmer for 20-25 minutes until the vegetables are tender.
6. Stir in the fresh cilantro and serve.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 23g
Carbohydrates: 31g
Protein: 7g
Fiber: 5g
Sugar: 11g
Substitutions for ingredients:
- Can use any vegetables of your choice
- Can use almonds instead of cashews
- Can use dried cranberries instead of raisins
Variations:
- Add tofu or paneer for extra protein
- Add a dollop of yogurt on top for extra creaminess
- Add a teaspoon of honey for a touch of sweetness
Tips and tricks:
- Use a food processor to chop the vegetables to save time
- Toast the cashews before adding them to the pot for extra flavor
- Serve with naan or rice for a complete meal
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of fresh cilantro on top.
Garnishes:
Fresh cilantro, chopped cashews, and raisins.
Pairings:
Naan bread or rice.
Suggested side dishes:
Cucumber raita or roasted vegetables.
Troubleshooting advice:
- If the korma is too thick, add more water or coconut milk.
- If the korma is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the vegetables until they are tender to avoid any foodborne illness.
Food history:
Korma is a popular Indian dish that originated in the Mughal era. It is typically made with meat, but this vegetarian version is just as delicious.
Flavor profiles:
Creamy, spicy, and slightly sweet.
Serving suggestions:
Serve as a main dish with naan bread or rice.
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Region: Indian