Easy Vegetable Korma Curry Recipe

Easy Vegetable Korma (Instant Pot & Stovetop) Spice …

WebSep 16, 2019 · Step 2: Blend Sauce. In a blender jar, add the cashews (with water), tomatoes, ginger, garlic, salt, turmeric, Kashmiri red chili, garam …

Rating: 4.8/5(40)
1. In a small bowl add cashews and water, and microwave it for about 1 minute. Traditionally, cashews are soaked in water for 30 minutes till they plump up. But, by taking this microwave short-cut, I achieved the same results in 1 minute or so.
2. In a blender jar, add the cashews (with water), tomatoes, ginger, garlic, salt, turmeric, kashmiri red chili, garam masala, ground coriander and cumin. Blend everything till the sauce becomes smooth. Keep aside.
3. Turn on Instant Pot on Saute mode. Add 1 tbsp ghee (or oil for vegan), and saute the cashews set aside for garnishing, for 30 seconds. Keep stirring to prevent them for burning. Remove as they begin to turn a light golden color and keep aside.
4. Heat a heavy bottom pot on medium-high heat. Add 1 tbsp ghee (or oil for vegan), and saute the cashews set aside for garnishing, for 30 seconds. Keep stirring to prevent them for burning. Remove as they begin to turn a light golden color and keep aside.

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Vegetable Korma Slender Kitchen

WebAug 6, 2021 · 1. Warm the vegetable oil in a large pot over medium heat. Add the onion and cook until translucent. 2. Add the ginger, garlic, curry …

Rating: 4/5(2)
1. Warm the vegetable oil in a large pot over medium heat. Add the onion and cook until translucent.
2. Add the ginger, garlic, curry powder, and garam masala and let cook for 2 minutes until fragrant.
3. Add the potatoes, jalapeno, cashews, tomato sauce, carrots, salt, coconut milk, and peppers. Simmer for 20-30 minutes until the potatoes are cooked through.
4. Garnish with cilantro and serve on its own, over rice, or as a delicious Indian burrito in a wrap.

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Vegetarian Vegetable Korma The Endless Meal®

WebJun 13, 2016 · While the veggies are cooking, start preparing the vegetarian korma sauce. Heat the oil in a medium-sized pot over …

Rating: 4.7/5(100)
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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