We celebrated Diwali tonight by enjoying a traditional Indian meal. Korma curry is not a hot spicy curry, but distinctivly Indian. We served the meal with mango chutney and a nice fresh fruit raita.
Serving Size: 4
Ingredients:
for the vegetable korma curry
- 1 small pumpkin, cut in bite sized pieces
- 2 onions, chopped
- 2 cloves garlic
- 100 grams green beans, cut in bite sized pieces
- 1 carrot, peeled and sliced
- 1 small broccoli, cut into small flowerets
- 1 bell pepper, cut into small pieces
- 1 small cauliflower, cut into small flowerets
- 400 grams fresh spinach
- 5-6 sprigs fresh coriander
for the korma curry sauce
- 1 can coconut milk
- 2 Tbs. vegetable oil
- 1 tsp. salt
- 1 tsp. curry powder
- 1/2 tsp. pepper
- 1/4 tsp. ginger
- 1/4 tsp. cumin
- 1/4 tsp. cayenne pepper
for the rice pilaf
- 1 Tbs. oil
- 1 onion, chopped
- 50 grams raisins, soaked
- 50 grams nuts (pine, almonds or hazelnuts, chopped
- 2 tsp. turmeric
- 1 cup rice
- 2 cups water
- 1 vegetable bouillon cube
- nutmeg
- cinnamon
Directions:
For the vegetable curry:
- In a large skillet, heat the oil.
- Add the chopped onion and saute until glassy.
- Add the spices for the curry sauce and mix well.
- Add the vegetables and the coconut milk.
- Cover and simmer until the vegetables have become soft.
- Season to taste with additional spices or salt.
- Shortly before serving add the coriander.
- Serve with pilaf and optionally mango chutney and or a raita.
For pilaf:
- Put the oil in a large pot.
- Add the chopped onion and saute until glassy.
- Add the rice and water and bring to a boil.
- When it starts boiling add the turmeric, and vegetable bouillon.
- Cook the rice as usual, cover and remove from the heat.
- Meanwhile, swell the raisins by soaking 10 minutes in water.
- Chop the nuts.
- When the rice has absorbed all the liquid, fluff with a fork and add the raisins and nuts.
- Cover and keep warm on low heat until ready to serve.
Meanwhile, clean the spinach and remove any large stems. Steam the spinach until just wilted. Serve the vegetable curry on top of a bed of steamed spinach with the pilaf on the side and a small serving of chutney on the dish.
on Nov 18th, 2007 at 12:08 am
Hmmm Indian goodness… I love veggie korma! (I love everything coconut, as a matter of fact)
on Jan 23rd, 2008 at 1:57 pm
i just want to say one thing, the next time you want to go authentic indian, drop brocoli and cayenne pepper as they are not traditional indian ingridients, (as an indian i know)
i would suggest you use garam masala (roasted perrpercorsn+cinnamon+cardamom{some black some green}+corriander seeds+mace+dried red chillies+cumin in varying quantities depending on your taste) you can store this masal and use it whenever. Also coconut ‘milk’ is not common in india (only in kerala) rather we use the entire flesh of a coconut as it acts as a good thickening agent.
on Feb 17th, 2008 at 6:46 pm
Hello from France :
We tried today this korma and this pilaf, it was easy to make and very tastefull, even my two daughters anjoyed it ! ;o) i will use this recipe again for sure !
on Jun 20th, 2008 at 1:23 pm
Wow thts look so good. its increasing my appetite. I ll give it a try and tell uthe taste.