COCONUT KORMA SAUCE WITH CAULIFLOWER, POTATO, CHICKPEAS. VEGGIE KURMA RECIPE

COCONUT KORMA SAUCE WITH CAULIFLOWER, POTATO, CHICKPEAS. VEGGIE KURMA RECIPE

Veggie Kurma – Easy Coconut Korma Sauce with Cauliflower, Potatoes, Carrots, Chickpeas. 1 Pot Vegetable Korma Vegan Glutenfree Soyfree Nutfree Recipe. Instant Pot option


There are assortments of Korma simply like there are of Dals. Furthermore, they are for the most part Delicious! 

This Korma Sauce is adjusted from a coconut based kurma. Kurma is a comparative dish like korma yet made with marginally unique fixings relying upon the locales and formulas in Southern India. This sauce has entire flavors, for example, fennel seeds, some destroyed coconut, tomato, onion, ginger, garlic all mixed to a smooth puree. The puree is cooked to broil the blend, at that point veggies blended in and stewed with some coconut milk for creamier or stewed with water for ordinary korma/kurma. Include veggies, prepared tofu or different increases in this sauce for variety.



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There are assortments of Korma simply like there are of Dals. Furthermore, they are for the most part Delicious! 

This Korma Sauce is adjusted from a coconut based kurma. Kurma is a comparative dish like korma yet made with marginally unique fixings relying upon the locales and formulas in Southern India. This sauce has entire flavors, for example, fennel seeds, some destroyed coconut, tomato, onion, ginger, garlic all mixed to a smooth puree. The puree is cooked to broil the blend, at that point veggies blended in and stewed with some coconut milk for creamier or stewed with water for ordinary korma/kurma. Include veggies, prepared tofu or different increases in this sauce for variety.

Course: Main Course
Cuisine: Gluten-free, Indian, Soy-free, Vegan
Keyword: coconut korma vegan, coconut vegetarian korma, korma curry, veg kurma, vegetable coconut korma
Servings: 3
Calories: 392 kcal
Author: Vegan Richa


Ingredients
Sauce:
1. 1/4 medium onion
2. 2 medium tomatoes
3. 5 cloves of garlic
4. 1/2 inch ginger
5. 1 green chile or add cayenne with the ground spices to taste
6. 1/4 tsp fennel seeds
7. 2 tbsp shredded coconut
8. 1 tsp oil
9. 2 bay leaves
10. 1/2 tsp turmeric
11. 1/2 tsp garam masala
12. 1/4 tsp each ground cardamom , cinnamon
13. 1 tsp coriander powder
14. 1/2 tsp paprika
15. a dash of black pepper and cayenne for additional heat

Veggies:

1. 1/2 head small Cauliflower chopped into florets
2. 1 medium potato cubed
3. 1/2 to 1 cup veggies such as carrots zucchini, peppers
4. 1 cup cooked chickpeas
5. 1/4 cup peas
6. 1 cup water or coconut milk
7. 1/2 to 3/4 tsp salt
8. 1/4 tsp sugar or sweetener optional
US Customary - Metric

Instructions

Veggie Kurma - Easy Coconut Korma Sauce with Cauliflower, Potatoes, Carrots, Chickpeas. 1 Pot Vegetable Korma Vegan Glutenfree Soyfree Nutfree Recipe. 18 g Protein

Instructions

1. Blend onion, tomato, ginger, garlic, chile, fennel seeds and coconut until smooth. Add a few tbsp of water if needed. Blend for a minute, then let sit for 5 mins, then blend again. This will help the coconut and fennel seeds to break down and blend.

2. Add oil to a skillet over medium heat. Add bay leaves and cook for a few seconds. (you can add other whole spices such as 2 cloves or 1 slightly opened cardamom pod here for variation). Add the ground spices and mix in. Quickly add the blended mixture(so the ground spices dont burn) and mix in. Add a dash of salt, Cook for 6 to 8 minutes, stirring occasionally so the onion gets well roasted.

3. When the onion tomato mixture is thick and starts to get fragrant(spice and roasted smell), add the veggies and chickpeas and mix in. Add water or coconut milk and salt and cover and cook for 13 to 15 minutes or until the veggies are cooked to preference. Taste and adjust salt and flavor.

4. Add in the peas. Add more coconut milk/cream if needed or some cashew cream for creamier. Simmer for a few minutes. Add 1/4 tsp sweetener if needed and mix in. Garnish with roasted cashews, cilantro, garam masala and sliced green chilies or cayenne for heat. Serve hot with Naan, roti flatbread or rice.


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