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:




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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.
ReplyDeleteWhen 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!
ReplyDeleteThanks 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.
ReplyDeleteThis is amazing, Ramona. You're a wonderful cook.
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