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Beranda / My BEST #Recipes >> CREAMY COCONUT VEGETARIAN KORMA

My BEST #Recipes >> CREAMY COCONUT VEGETARIAN KORMA



My BEST #Recipes >> CREAMY COCONUT VEGETARIAN KORMA

#drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy >> #vegetarian >> #cake >> #healthy >> #cooking

This food is made from selected ingredients and is still fresh. Many benefits if we consume these foods, one of which makes our bodies become healthier. This food is also suitable for consumption by all ages. We can serve it for breakfast, lunch or dinner. And we can make it ourselves at home. So, try it

Yups, the food this time is really very delicious and perfect guys. Savory, salty, and sweet flavors merge into one, which makes this dish very delicious. Many spices are contained in this dish. Because this is made from natural ingredients, this certainly makes us healthier.

All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good luck :)

You’ll Need:

  1. 2 medium potatoes, cut into small, bite-sized pieces
  2. 4 cups mixed chopped vegetables (cauliflower, carrots, beans, bell peppers, corn, and peas all work well)
  3. FOR THE VEGETARIAN KORMA SAUCE:
  4. 1 tablespoon oil
  5. 1 large onion, chopped
  6. 1 – 2″ piece of ginger, peeled and chopped
  7. 4 garlic cloves, smashed with the back of a knife
  8. 1 – 5.5-ounce can of tomato paste
  9. 1 tablespoon each: curry powder and garam masala
  10. 1 1/2 teaspoons each: cumin, coriander, turmeric, cardamom
  11. 1-2 teaspoons sea salt
  12. 1/2 teaspoon each: ground cloves, fennel, fenugreek, and chili flakes
  13. 1 – 400ml can of coconut milk
  14. 1/2 cup cashews
  15. 2 tablespoons lemon juice
  16. 1/2 cup yogurt (omit or use vegan yogurt for vegan)
  17. 1 tablespoon brown sugar (sub coconut sugar or honey for paleo)
  18. Top with any or all: cashews, cilantro, lemon, and raisins

How to Make:

  1. Add the potatoes to a medium-sized pot, cover with water and bring to a boil. Let the potatoes boil for 5 minutes then add the rest of the veggies to the pot. Let them boil for another 5 minutes then drain the pot and set it aside.
  2. While the veggies are cooking, start preparing the vegetarian korma sauce. Heat the oil in a medium-sized pot over medium-high heat. Add the onion and cook, stirring occasionally, until it is soft, about 5 minutes. Add the ginger and garlic and cook for 2 minutes more.
  3. Remove the pot from the heat and add the tomato paste and all of the spices. Stir well then return the pot to the heat. When the spices are fragrant and the tomato paste caramelized, after about 1 minute, add the coconut milk, cashews, lemon juice and 1 1/4 cups of water. Let the pot boil for 5 minutes to soften the cashews.

Working in batches, blend the curry until it is smooth then add it back to the pot. Stir through the yogurt and brown sugar and add more sea salt, if needed. Stir the veggies into the curry and serve immediately topped with any or all of the toppings.

Did you successfully practice the recipe above? if so, share it so that your friends or relatives can also try it. thanks. :)


https://www.theendlessmeal.com/creamy-coconut-vegetarian-korma/