Vegetable Korma

Ingredients

• 500 g Mixed vegetables (carrots, cauliflower, peas, potatoes, green beans) (cut into medium-sized pieces)
• 2 pieces Onions (thinly sliced)
• 1 piece Garlic clove (finely chopped)
• 1 tablespoon Fresh ginger (coarsely grated)
• 50 g Cashew nuts (whole, reserved in two portions)
• 1 tablespoon Curry powder (mild)
• 1 teaspoon Turmeric (powder)
• 1 teaspoon Ground cumin (powder)
• 0.5 teaspoon Ground cardamom (powder)
• 2 pieces Bay leaves (whole)
• 1 tablespoon Dried fenugreek leaves (kasuri methi) (crumbled)
• 1 tablespoon Tomato concentrate (diluted with a little water)
• 20 cl Whole milk (at room temperature)
• 200 ml Water (to dilute the concentrate and for cooking)
• 2 tablespoons Vegetable oil (or ghee) (neutral)
• to taste Salt (table salt or sea salt)

Instructions

1. Prepare the vegetables

   Wash, peel if needed, and cut the carrots, cauliflower, peas, potatoes, and green beans into medium-sized pieces.

   Time: PT15M

2. Heat the oil

   Pour 1 tablespoon of oil into the pan and heat over medium heat until it is hot.

   Time: PT2M

   Temperature: 180°C

3. Sauté the onions

   Add the sliced onions and sauté until they become translucent.

   Time: PT5M

   Temperature: 180°C

4. Add garlic and ginger

   Stir in the chopped garlic and grated ginger, sauté for 2 minutes while stirring.

   Time: PT2M

   Temperature: 180°C

5. Toast the cashew nuts (first half)

   Add 25 g of cashew nuts and lightly toast for 1 minute.

   Time: PT1M

   Temperature: 180°C

6. Prepare the cashew paste

   Pour 5 cl of milk into the pan and, using an immersion blender or a pestle, blend the mixture into a smooth paste.

   Time: PT3M

7. Reheat a little oil

   In the same pan, add a small extra spoon of oil and heat for 2 minutes.

   Time: PT2M

   Temperature: 180°C

8. Toast the spices and the remaining cashews

   Add the cumin, bay leaves, and the remaining 25 g of cashew nuts, sauté for 5 minutes until they are golden and fragrant.

   Time: PT5M

   Temperature: 180°C

9. Incorporate the paste and tomatoes

   Add the cashew paste, curry, turmeric, the previously diluted tomato concentrate, and 50 ml of water. Mix until you obtain a smooth sauce.

   Time: PT2M

10. Cooking the vegetables (first phase)

    Add the prepared vegetables, salt, and half the milk (10 cl). Cover the pan and cook for 8 minutes over medium heat.

    Time: PT8M

11. Final cooking

    Pour the remaining milk (10 cl), stir and continue cooking over low heat for 15 minutes until the vegetables are tender and the sauce is creamy.

    Time: PT15M

12. Finish with cardamom

    Stir in the ground cardamom, mix for one minute, then remove from heat.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g