VEGETABLE KORMA

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VEGETABLE KORMA


Ingredients:


1 tablespoon vegetable oil

1 onion, diced

2 cloves of garlic, minced

1 inch piece of ginger, grated

2 tablespoons korma curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/4 teaspoon ground cloves

2 cups mixed vegetables (such as bell peppers, carrots, and peas)

1 cup coconut milk

1 cup water

Salt, to taste

Fresh cilantro, for garnish

Instructions:


Heat the oil in a large pan over medium heat. Add the onion and cook until softened, about 5 minutes.

Add the garlic and ginger, and cook for an additional minute.

Stir in the curry powder, cumin, coriander, turmeric, cinnamon, cardamom, and cloves. Cook for 1-2 minutes, until fragrant.

Add the mixed vegetables and stir to coat in the spice mixture. Cook for a few minutes, until the vegetables start to soften.

Pour in the coconut milk and water, and bring to a simmer.

Reduce the heat to low and let the korma simmer for 10-15 minutes, or until the vegetables are tender.

Season with salt to taste.

Serve the korma over rice or naan bread, and garnish with fresh cilantro.

Note:

You can adjust the vegetables according to your preference, and also can add some cashews or almonds to make it more creamy.

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