A rich and creamy vegetarian korma made with a blend of vegetables, spices, and coconut milk. This dish is flavorful and perfect for a hearty meal.
Preparation time
20min
Cooking time
25min
Ingredients
4 Servings
- 400 ml coconut milk
- 1 tablespoon curry powder
- 0.5 cup fresh cilantro
- 3 cloves garlic
- 1 tablespoon ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 500 grams mixed vegetables
- 1 onion
- 1 teaspoon salt
- 2 tablespoons tomato paste
- 2 tablespoons vegetable oil
Directions
Step 1
Heat the vegetable oil in a large pan over medium heat.
Step 2
Add the chopped onion and sauté until golden brown.
Step 3
Add the minced garlic and grated ginger, and sauté for another 2 minutes.
Step 4
Stir in the curry powder, ground turmeric, ground cumin, and ground coriander. Cook for 1-2 minutes until fragrant.
Step 5
Add the tomato paste and mix well.
Step 6
Pour in the coconut milk and bring to a simmer.
Step 7
Add the mixed vegetables and salt. Cover and cook until the vegetables are tender, about 15-20 minutes.
Step 8
Garnish with fresh cilantro before serving.