Vegetable korma with basmati rice
5/5
Vegetable Korma is a flavorful and creamy Indian curry made with a mix of vegetables cooked in a spiced coconut milk base. The combination of spices and coconut milk creates a rich and aromatic sauce that pairs perfectly with the tender vegetables. It is a versatile dish that can be enjoyed by both vegetarians and non-vegetarians. Served with fragrant basmati rice, it makes for a satisfying and wholesome meal.
INGREDIENTS
Ingredients for Vegetable Korma:
- 2 tablespoons oil or ghee
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1 green chili, finely chopped (optional)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 cup mixed vegetables (such as carrots, peas, beans, cauliflower, etc.)
- 1/2 cup coconut milk
- 1/2 cup yogurt (optional)
- Salt to taste
- Fresh cilantro leaves, chopped for garnish
Ingredients for Basmati Rice:
- 1 cup basmati rice
- 2 cups water
- Salt to taste
INSTRUCTIONS
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
- In a medium-sized pot, add the soaked and drained rice, 2 cups of water, and salt. Bring it to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the rice is cooked and fluffy. Once cooked, remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- In a separate large pan, heat the oil or ghee over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
- Add the chopped onion and sauté until golden brown.
- Add the minced garlic, grated ginger, and chopped green chili (if using). Sauté for a minute until fragrant.
- Add the coriander powder, turmeric powder, and red chili powder. Stir well to combine.
- Add the mixed vegetables and season with salt. Cook for a few minutes until the vegetables are slightly tender.
- Reduce the heat to low and add the coconut milk. Stir well to combine with the vegetables.
- Cover the pan and let the vegetable korma simmer for about 10-15 minutes, or until the vegetables are fully cooked and the flavors have melded together.
- If using yogurt, you can whisk it separately in a bowl and then slowly add it to the korma, stirring continuously. This adds creaminess to the dish.
- Taste and adjust the seasoning if needed.
- Garnish with fresh chopped cilantro leaves.
- Serve the vegetable korma hot with basmati rice.
TIPS
- Feel free to customize the vegetable mix based on your preference. You can use any combination of vegetables such as carrots, peas, beans, cauliflower, bell peppers, etc.
- If you prefer a spicier korma, increase the amount of red chili powder or add finely chopped green chilies.
- You can also add a handful of cashews or almonds to the korma for added richness and texture.
- Adjust the consistency of the korma by adding more coconut milk or water as needed.
- Garnish with additional fresh cilantro leaves for extra flavor and freshness.
NUTRITION VALUE
- Calories: Approximately 300-350 calories
- Carbohydrates: Approximately 50-60 grams
- Protein: Approximately 5-8 grams
- Fat: Approximately 8-10 grams
- Fiber: Approximately 5-7 grams
