South Indian Vegetable Korma
A flavorful and warming, vegetarian dish.
Servings: 4 people
Ingredients
For the Spice Paste
- 1 onion, roughly chopped
- 4 garlic cloves, smashed
- 1 inch fresh ginger, peeled and sliced (or ¼ teaspoon dry, ground ginger)
- ¼ c cashews
- 1 teaspoon ground coriander seeds
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric
- ¼ teaspoon cardamom
- ⅛ teaspoon ground cloves
For the Curry
- 1 tablespoon ghee (clarified butter) or oil
- 1 tomato, finely diced
- ½ c coconut milk (we prefer full fat)
- 1 bay leaf
- ½ teaspoon salt
- 2 c waxy potato, peeled and diced (red or yellow potato)
- 4 c vegetables (peas, sliced carrots, chopped green beans, white button mushrooms, cauliflower, etc) chopped and thawed if frozen
Instructions
For the Spice Paste
- Place all the Spice Paste ingredients in the bowl of your food processor or blender. Add ½ c water and puree until you have a smooth mixture. Set aside
For the Curry
- Heat oil in a large skillet over medium high heat. Pour the spice paste into the skillet and sauté for 1-2 minutes, until fragrant.
- Add the tomatoes, coconut milk, bay leaf, and salt. Sauté for 1-2 minutes.
- Add the potatoes and vegetables. Mix well.
- Taste and add salt as desired.
- Bring the mixture to a simmer and reduce the heat to medium low. Cover and simmer the curry for 10 minutes.
- Uncover the curry and simmer for an additional 5-10 minutes, until the potatoes are tender.
- Serve immediately with basmati rice, naan, or roti.