Coconut Korma Sauce Recipe

Coconut Korma Sauce with Cauliflower, Potato, …

WebAug 5, 2018 · When the onion tomato mixture is thick and starts to get fragrant (spice and roasted smell), add the veggies and chickpeas and …

1. Blend onion, tomato, ginger, garlic, chile, fennel seeds and coconut until smooth. Add a few tbsp of water if needed. Blend for a minute, then let sit for 5 mins, then blend again. This will help the coconut and fennel seeds to break down and blend.
2. Add oil to a skillet over medium heat. Add bay leaves and cook for a few seconds. (you can add other whole spices such as 2 cloves or 1 slightly opened cardamom pod here for variation). Add the ground spices and mix in. Quickly add the blended mixture(so the ground spices dont burn) and mix in. Add a dash of salt, Cook for 6 to 8 minutes, stirring occasionally so the onion gets well roasted.
3. When the onion tomato mixture is thick and starts to get fragrant(spice and roasted smell), add the veggies and chickpeas and mix in. Add water or coconut milk and salt and cover and cook for 13 to 15 minutes or until the veggies are cooked to preference. Taste and adjust salt and flavor.
4. Add in the peas. Add more coconut milk/cream if needed or some cashew cream for creamier. Simmer for a few minutes. Add 1/4 tsp sweetener if needed and mix in. Garnish with roasted cashews, cilantro, garam masala and sliced green chilies or cayenne for heat. Serve hot with Naan, roti flatbread or rice.

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Vegetarian Vegetable Korma The Endless Meal®

WebJun 13, 2016 · 2 medium potatoes, 4 cups mixed chopped vegetables. While the veggies are cooking, start preparing the vegetarian korma …

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.
4. 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.

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Simple Vegan Coconut Korma Recipe Little Sunny …

WebJul 7, 2018 · Add onion and cook until soft and translucent, followed by the garlic and the ginger. Add diced tomatoes and all the spices, and cook …

1. Heat olive oil in a pot over medium heat.
2. Add onion and cook until soft and translucent, followed by the garlic and the ginger.
3. Add chopped tomatoes and all the spices, and cook for a couple of minutes until mixture is fragrant.
4. Add coconut milk, lemon juice and a cup of water and cook for 5 more minutes.

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