Monday, August 8, 2016

Meatless Monday Vegetable Korma Curry

Yum
Enjoy Meatless Monday with this veggie packed korma style curry.

This curry is chock full of potatoes, green beans, mushrooms, carrots, tomatoes and cooked with an array of spices and coconut milk.  It is vegan friendly so you can enjoy seconds. 

I served it over rice, but it is just as wonderful with roti or naan.

This Meatless Monday, think curry, and make this wonderfully hearty korma to enjoy. 




Vegetable Korma Curry
Recipe by Ramona from Kitchen Simmer

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 fenugreek 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.  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 and seasoning.  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.





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4 comments:

  1. Ramona, you know how much I love curry! I've always been a fan of the vegan or vegetarian ones so this is a perfect recipe for me. Looks so yummy.

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  2. When we lived in Abu Dhabi, there was a little store that had the best Vegetable Korma curry I've had - and Ramona - yours sounds as delicious as theirs was - yum!

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  3. Thanks Ramona, another recipe add in my kitchen notebook. i never tried meatless korma even i did not think about it. i will try it in coming days.

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  4. This is amazing, Ramona. You're a wonderful cook.

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