A thick creamy medium-spiced curry sauce with braised green beans, cauliflower and potatoes served over a bed of rice.
Creamy Curry Vegetable Korma
Ingredients Makes: 4 servings
3 Tbsp coconut oil ~or~ avocado oil (for cooking)
1 onion, diced
2 tsp ginger root, minced
3 garlic cloves, minced
1/4 cup purified water
2 1/2 Tbsp curry powder
1 tsp of honey
1/2 tsp sea salt
pinch of black pepper or to taste
2 cups tomatoes, cooked or one large can of stewed tomatoes
5 potatoes, cubed 1-inch
1 cup cauliflower florets
2 jalapeño pepper, seeded and finely diced
1 cup green beans
1 cup or small can of coconut milk ~or~ 1/4 cup plain unsweetened yogurt
1/4 cup fresh cilantro leaf and/or parsley leaf, chopped (served as garnish)
Prepare ingredients. Dice onion and set aside in a small bowl. Mince garlic, ginger root and jalapeño pepper and set aside in a different bowl. Clean the potatoes, peel and cut into 1-inch chunks, set aside in medium-large bowl.
Chop off the ends of the beans and then cut them into 1-inch pieces and set aside with the potatoes. Cut the cauliflower into small florets and then set aside in a different bowl. Clean the herbs, dry and de-stem, roughly chop, and then set aside in a bowl of their own.
Sauté vegetables. Heat 1 tablespoon of oil in a deep skillet over medium-low heat. Add the diced onion and cook for about 5 minutes or until the onion softens and turns translucent, stirring with a wooden spatula occasionally to prevent burning. When the onion has softened, add the minced garlic, ginger and jalapeño; cook about 1 minute or until fragrant.
Make curry paste. Add the curry paste ingredients to the sautéed vegetables; which include 1/4 cup of purified water, honey, sea salt, black pepper and the curry powder; then mix to combine. Cook the seasonings for 30 seconds to about 1 minute, it should become nicely fragrant.
Add remaining vegetables. Add the chopped potatoes and green beans to the fragrant mixture. Gently toss the potatoes and beans until they are covered in the seasonings. Increase the heat on the element to a medium heat. Cook the potatoes and beans in the seasonings for a few minutes before stirring in the stewed tomatoes.
Cook the seasoned vegetable mixture for few more minutes over medium heat, stirring occasionally to prevent burning. Lastly, stir in the cauliflower florets, tossing gently with wooden spatulas to cover them in the curried tomato sauce.
Reduce heat to low, cover with a lid and allow the vegetables to cook in this mixture for about 5 minutes or until the cauliflower has softened and the potatoes are tender, but still firm. Check and stir periodically to prevent burning.
Add cream ingredients. When vegetables are ready, add the coconut milk or yogurt, mix to combine. Allow the mixture to cook for a few more minutes before giving it a taste test. Adjust the seasonings to suit taste. Serve over a lightly seasoned rice and top with fresh chopped herbs.
Recipe shared by: J. Marshall
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