Vegetable Korma

A smooth, velvety sauce that perfectly coats the vegetables. The warm scent of cardamom and cinnamon blends with the sweetness of coconut, while the ghee beads on the surface.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 521
• Protein: 10 g
• Carbs: 36 g
• Fat: 36 g

Ingredients

• 30 g ghee ( for cooking )
• 2 piece Onion ( finely sliced )
• 3 piece Garlic ( minced )
• 200 g Carrot ( in 1cm cubes )
• 200 g Potato ( in 1cm cubes )
• 300 g Cauliflower ( in small florets )
• 100 g Green peas ( fresh or frozen )
• 50 g Roasted salted cashews ( ground into paste )
• 400 ml Coconut milk ( well shaken )
• 100 g yogurt Indian ( whisked )
• 4 piece cardamom ( whole )
• 1 piece Cinnamon stick ( whole )
• 3 piece Clove ( whole )
• 1 tsp Turmeric powder
• 1 tsp Cumin ground
• 1 tsp garam masala
• 1 pinch Gray sea salt
• 20 g Fresh ginger ( grated )

Instructions

1. Cashew paste preparation

   Blend the roasted cashews with a little coconut milk until smooth and thick. This paste will act as a binder for the sauce.

2. Spice roasting

   Heat the ghee in a sauté pan. Add the cardamom, cinnamon, and cloves. When the spices are fragrant, add the sliced onions, minced garlic, and grated fresh ginger.

3. Coating the vegetables

   Add the diced carrots, potatoes, and cauliflower florets. Sprinkle with turmeric and cumin. Stir well to coat each piece with fat and spices.

4. Simmering and reduction

   Deglaze with the remaining coconut milk. Stir in the cashew paste. Let simmer over low heat until the vegetables are tender and the sauce coats the back of a spoon.

5. Final binding

   Off the heat, stir in the Indian yogurt and garam masala. Add the peas at this point to keep their bright green color.

Chef's tips

• Never boil the sauce after adding the yogurt, as it might curdle.
• The cashew paste is the secret to the creaminess; do not replace it with flour.

Storage

Keeps for 3 days in the refrigerator. When reheating, add a splash of water to loosen the sauce as it will have thickened.