Vegetable Korma Curry

Name: Vegetable Korma Curry
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2 tbsp ghee; 1 tbsp your favorite curry powder; 1 tsp hot curry powder; 1 tbsp garam masala; 0.5 ground cumin; 0.5 tsp ground nutmeg; 0.5 tsp good quality cinnamon; 1 onion; 4 clove garlic; 1 can chopped tomatoes (14 ounce); 1 can chopped mild chiles (4 ounce); 2 cup vegetable broth; 2 medium white potatoes; 3 cup cauliflower florets; 2 carrots; 2 cup fresh green beans; 1 tbsp chopped fresh cilantro; 1 red bell pepper; 1 can coconut milk (13 1/2 ounce); 1 tsp smooth cashew butter; 1 cup plain yogurt; salt; 1 tbsp chopped cashews

A South Asian korma of tomatoes, chiles and white potatoes, seasoned with curry powder and garam masala and simmered on the stove. It's finished with chopped cashews.

1 hr 10 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 50 min · 70 min total
Difficulty: medium

1
Heat butter/ghee/oil in a large wok style pan over medium-low heat. 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.
2 min
2
Mix in onion and garlic; increase temperature and saute until onion is near translucent. Add tomatoes, green chiles, and vegetable broth and bring to a simmer.
3
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.
30 min
4
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.)
15 min
5
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.
6
Serve over basamati rice and garnish with chopped cashews.