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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I love korma - my favorite meat curry is chicken korma. :) So when this recipe came up for adoption, I was very pleased to be able to take it in and give it a new home! Many thanks to Carla for helping with the editing of this recipe. Ingredients:
2 tablespoons butter or 2 tablespoons ghee or 2 tablespoons peanut oil |
1 tablespoon your favorite curry powder |
1 teaspoon hot curry powder (if you like your curry spicy) (optional) |
1 tablespoon garam masala |
1/2 ground cumin, to taste (optional) |
1/2 teaspoon ground nutmeg |
1/2 teaspoon good quality cinnamon (ceylon preferred, but vietnamese is okay) |
1 onion, sliced in wedges |
4 cloves garlic, minced |
1 (14 ounce) can chopped tomatoes, with juice |
1 (4 ounce) can chopped mild chiles, with juice |
2 cups vegetable broth |
2 medium white potatoes, peeled and cubed |
3 cups cauliflower florets |
2 carrots, peeled, halved and sliced |
2 cups fresh green beans, cut into 1 inch pieces (see note below) |
1 tablespoon chopped fresh cilantro |
1 red bell pepper, seeds removed and sliced |
1 (13 1/2 ounce) can coconut milk (not low fat, please) |
1 teaspoon smooth cashew butter (or more, to taste) |
1 cup plain yogurt |
salt, to taste |
1 tablespoon chopped cashews, to garnish |
Directions:
1. Heat butter/ghee/oil in a large wok style pan over medium-low heat.
2. Add curry powder(s), garam masala, cumin (if using), nutmeg, and cinnamon and allow to cook 2 minutes (it should sizzle, but not smoke), stirring occasionally.
3. Mix in onion and garlic; increase temperature and saute until onion is near translucent.
4. Add tomatoes, green chiles, and vegetable broth and bring to a simmer.
5. Mix in the potatoes, cauliflower, carrots, green beans, and cilantro; cover and cook over medium-low heat for 25 to 30 minutes, until vegetables are tender, but firm.
6. Mix in sliced red bell pepper, coconut milk, and cashew butter; cook 15 minutes. (You can warm the cashew butter a bit in the microwave, first, to soften it and allow it to mix in better.)
7. Remove from heat, stir in yogurt, and season to taste with salt; during the cooking, there should be enough liquid to form a good korma sauce base, if more sauce is desired, add additional vegetable broth.
8. Serve over basamati rice and garnish with chopped cashews.
9. Note: if you're not fond of green beans, you can substitute snow pea pods, but add them along with the red bell pepper and not earlier.
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