Main
Vegetable Korma
A gently spiced vegetable curry with a creamy, aromatic sauce.
Ingredients
Vegetables
- 2–3 cups mixed vegetables, cut into bite-size pieces
- 1 small onion, finely chopped
- 1 tomato, chopped
Korma base
- 1 tbsp coconut oil
- 1 tsp cumin seeds, 1 tsp mustard seeds, 2 bay leaves, 1 cinnamon stick, 1 star anise
- 1 tsp garlic-ginger paste
- 1 tsp salt, or to taste
- 1/2 tsp turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp chili powder
- 1 tsp fennel powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamon
- a pinch of nutmeg and ground cloves
- 1 tbsp cashew or almond butter
- 1/2 cup Greek yoghurt
- Salt, to taste
Finish
- Fresh coriander
- A squeeze of lemon, if needed
Method
- Heat the oil, add cumin seeds, bay leaves, cinnamon stick and star anise, then cook the onion until soft. Add garlic-ginger paste and cook briefly.
- Add the tomato and powdered spices and cook until the mixture becomes thick and aromatic.
- Add the vegetables with a small splash of water. Cover and cook until nearly tender.
- Stir in the nut butter, and simmer gently until the vegetables are cooked and the sauce is cohesive, adjust water, take 1/2 cup of liquid and mix with Greek yoghurt. Do not boil anymore (otherwise the yoghurt will separate). Adjust salt and acidity.
- Finish with fresh coriander.
Serving
Serve with rice, roti, or naan.
Notes
A flexible korma entry: the vegetable mix can change with what is available. The final sauce should stay creamy and aromatic rather than aggressively hot.
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