Summer Vegetable Korma
This vegetable korma celebrates the fresh produce of summer, combining a variety of vegetables in a lightly spiced, creamy sauce. The dish is simple enough for beginners and captures the essence of Indian flavors. The slightly indulgent touch of coconut milk adds richness without overpowering the vegetables.
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 cup carrots, sliced
- 1 cup green beans, trimmed and halved
- 1 cup cauliflower florets
- 1 cup red bell pepper, diced
- 1 can (14 oz) coconut milk
- Salt, to taste
- Fresh cilantro, for garnish
Method
- Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the ground cumin, ground coriander, turmeric powder, and red chili powder. Stir constantly for 1 minute to toast the spices.
- Add the carrots, green beans, cauliflower, and red bell pepper to the pan. Sauté the vegetables for 5, 7 minutes until they start to soften.
- Pour in the coconut milk and season with salt to taste. Bring the mixture to a simmer, cover, and cook for 10, 12 minutes until the vegetables are tender.
- Adjust the seasoning if necessary. Garnish with fresh cilantro before serving.