Ingredients:
1/2 lb of sliced button mushrooms
3-4 medium size potatoes diced
1 medium onion chopped
2 carrots sliced (or baby carrots)
8 oz of frozen green beans
1 bell pepper or any sweet pepper you like sliced
15-20 curry leaves-optional (available at Indian Grocer)
1-2 spicy green chilies (seeded) and sliced
3-4 cloves of garlic finely minced or grated
2 inches of fresh ginger finely minced or grated
1/2 pint of grape tomatoes sliced or 1 large tomato diced
1/2 tsp turmeric powder (available at Indian Grocer)
1 tsp cumin seeds (available at Indian Grocer)
1 tsp mustard seeds (available at Indian Grocer)
1 tsp of fenugreek seeds (available at Indian Grocer)
2 tsp of Curry Powder (I used McCormick Brand)
1 tsp of Garam Masala powder (available at Indian Grocer)
6oz of coconut milk
1-1/12 cups of water
salt (to taste) You will need to salt the dish throughout because much of it will be absorbed by the potatoes.
red chili flakes (to taste)
1-2 inc piece cinnamon stick
Directions:
In a large pan, heat 2Tbs of canola oil on medium-high heat. Add your mustard seeds, cumin seed, cinnamon stick and curry leaves. Allow to fry for about 30 seconds until the seeds start to splutter.
Next add your sliced mushrooms and fry for a few minutes until they start to brown.
Next add your sliced onions, potatoes and fennugreek seeds. Fry for a few minutes.
Next add your chilies/peppers, carrots, garlic and ginger. Fry for a few minutes.
Now add your dry spices: red chili flakes, curry powder, garam masala, turmeric, salt. Fry for a minute or so.
Then add your sliced tomatoes and frozen green beans. You can add your green beans later, but I like them to absorb the curry flavors so I put them in earlier.
Next add your 6oz of coconut milk (half a can) and 1- 1/12 cups of water and allow to simmer on medium heat. You want to simmer for 10-15 minutes or until the potatoes and carrots are cooked.
Taste for salt.
When the dish is finished turn off the stove and add a splash (small squeeze-about a tsp of fresh lime juice). Serves 6-8 people as a side dish. The leftovers are great too. Enjoy.
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If all vegetables were like this, I would have eaten veggies as a kid for certain.
ReplyDeleteDelicious!
ReplyDeleteyummy flavourful korma looks wonderful
ReplyDeleteI am no fan of kormas..especially the veggie-kind(bein a meat lover n all) but what caught my eyes were mushrooms in ur dish. I am sure to try this one out. Besides, I can eat healthy once in a while..if it tastes this good.
ReplyDeleteThis is a great side dish!! I love all the veggies you used and with the curry and coconut milk, I'm sure I would love this!
ReplyDeleteLooks yum!
ReplyDeleteI'm a huge fan of korma ... and OF COURSE I heart all of the veggies you used in yours! :D
ReplyDeleteWow, now that's a list of ingredients. I do like my meat, but have no problem leaving it out here and there. I love curry and stewed vegetables of just about any type. All that to say; this is right up my alley!
ReplyDeleteThis is the perfect dish, I love every single ingredient, and your photos are amazing! I will try this as soon as the weather cools down and we start cooking again!
ReplyDeleteVegetable kurma is one of the best comfort dish for me, perfect with hot chapathi's. Your pictures looks very tempting and delicious.
ReplyDeleteRamona...I LOVE the combination of veggies in this dish. Especially potatoes...they make a meatless dish so hearty. And the colors are just so beautiful together. Your kitchen must smell wonderful all the time! : )
ReplyDeleteWow - this is amazing! What a great mix of veggies and spices! Awesome!
ReplyDeleteOh this looks so yummy and its good for you!
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talk about getting your veggie servings in. i am am so on board when a dish is packed full of veggies. bookmarking for later!
ReplyDelete