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Creamy Coconut Korma

Leslie Gibson
Creamy tomato based vegetable korma with fresh garden vegetables
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Main Course
Cuisine Indian
Servings 8

Equipment

  • Food Processor
  • 5 Quart Cast Iron Pot

Ingredients
  

  • 2 tbsp Vegetable oil
  • 2 medium Onions
  • 2 inches Fresh ginger
  • 6 cloves Garlic
  • 1/2 head Cauliflower pieces
  • 1 cup Peas
  • 1 cup Carrots
  • 1/2 cup Green beans
  • 1 Tbsp Yellow curry powder
  • 1 Tbsp Garam Masala powder
  • 2 Tsp Cumin powder
  • 1 tsp Coriander powder
  • 2 tsp Turmeric powder
  • 1 Tbsp Salt
  • 1 Tbsp Fenugreek powder
  • 2 cans Coconut milk or cream
  • 2 Tbsp Lemon Juice
  • 1/4 Cup Golden Raisins
  • 1/4 Cup Cashews
  • 1/2 Cup Plain Greek Yogurt
  • 3 Diced Tomatoes

Instructions
 

  • 1. In a food Processor blend peeled ginger, garlic and diced onion to a puree.
    2. In a 5 Quart Pot heat the oil and spices on the stove for 1-2 minutes to release the aromas of the spices. Add the ginger, onion, garlic mixture stir for 2-3 minutes on medium high heat.
    3. Add the diced tomatoes and cook until the tomato has released its juices and thickened slightly.
    4. In a smaller pot steam all the vegetables until tender.
    5. Add the coconut milk and raisins to the tomato mixture. Cook for 1 hour.
    6. Drain the steamed vegetables of any excess water and add them to the tomato sauce mixture. Mix in Yogurt and cook for another 10 minutes. Add lemon juice.
    7. Top with cashews and cilantro as desired.
    Serve with basmati rice and Naan
Keyword Coconut Korma, korma, kurma, vegetable