Alive and Cooking
 

Vegetable Korma

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Ingredients

 
1 kg peeled and cubed potatoes
2 zucchini, cubed
1 head of broccolini
2 cubed carrots
1 finely chopped green chilli
1 brown onion, chopped
1 clove of crushed garlic
1 knob of ginger, grated
1 tsp garam marsala
1 tsp cayenne
4 bay leaves
1 tbsp coriander root, chopped fine
1 tsp cumin
1 tsp. mustard powder
1 can of coconut cream
3 tbsp corn flour
4 tbsp olive oil
 

Method

 
Heat a saucepan, add the oil and then toss in all the spices, with the green chilli and fry for 2 minutes.
 
Add the potatoes, onions, garlic, ginger and fry until the onions are softened.
 
Add all the chopped vegetables and coconut cream bring to a boil and simmer for 5-10 minutes thicken with cornflour and serve with garnishes.
 
Korma Garnishes
 

Ingredients

 
2 tomatoes, cubed
½ tsp cumin seed
6 spring onions, chopped on an angle
1 cucumber grated
1 clove of garlic, grated
1 cucumber, chopped
Juice of 1 lemon
½ cup chopped coriander
200ml plain yoghurt
 

Method

 
Raita
Mix together the yoghurt, grated cucumber, grated garlic 1 tbsp lemon juice and a sprinkle of chopped coriander.
 
Salad
 
Mix together the tomatoes, spring onions, chopped cucumber lemon juice and chopped coriander and sprinkle with cumin seeds and serve.

Vegetable Korma