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Vegetable Korma

Vegetable Korma
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A vegetable dish with bold, complex flavors from an array of spices, many of which contain powerful health benefits.

Ingredients

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Coconut/Almond Sauce

  • 12 almonds, soaked for 4 hours or overnight in the refrigerator
  • ½ cup shredded coconut
  • 1 chili pepper, jalapeno or Serrano, remove seeds if you don’t like hot spice
  • 1 teaspoon cumin seeds
  • 1 tablespoon sesame seeds
  • ½ teaspoon fennel seeds
  • 2 inches ginger root

Tadka

Vegetables

  • 1 cup chopped onion
  • 1 cup chopped tomato, divided
  • 2 cups russet potatoes, cubed
  • ½ teaspoon turmeric
  • ½ teaspoon Celtic sea salt
  • 1 teaspoon curry powder
  • 2 cups cauliflower cut into florets
  • 1 cup peas, frozen or fresh
  • ¼ cup chopped cilantro

Instructions

Coconut/Almond Sauce

  1. Drain and rinse almonds.
  2. Blend the coconut, chili pepper, almonds, cumin seeds, sesame seeds, fennel seeds and ginger root with 2 cups of water until smooth

Tadka

  1. Heat coconut oil and butter in a large sauté pan until very hot.
  2. Add bay leaf, curry leaves (if using) cinnamon stick, cumin seeds and fennel seeds. Cook 30 seconds until seeds begin to brown.

Vegetables

  1. Add onion, sauté 2 minutes until they begin to soften
  2. Add half the tomatoes, potatoes, turmeric, curry and salt. Stir to coat vegetables with spices.
  3. Add coconut sauce, bring to a simmer.
  4. Add cauliflower and the rest of the tomatoes. Cover and simmer until potatoes are tender, about 20 minutes.
  5. Add peas and stir. Cook 1 minute more.
  6. Top with chopped cilantro

Find it online: https://eatwellenjoylife.com/vegetable-korma/