Vegetable korma is a dish that is available all over india, but it is very interesting to note how the seasonings and flavourings change from region to region. Here is the south indian version of korma that makes an excellent
1 teaspoon ground cumin
1 teaspoon dried (ground) coriander
2 teaspoons garam masala
1 teaspoon (ground) turmeric
2 tablespoons tomato paste
3 garlic cloves
20g fresh ginger
1/4 cup shredded coconut
2 tablespoons olive oil
1 tablespoon oil
1 onion, diced
1 cup frozen peas
1 carrot, diced
200g white potatoes, diced
2 cups Soy Milky Lite
1 cup raw cashews
big pinch salt
1 1/2 cups rice of choice (optional)
1.Prepare the rice according to packet instructions.
2.Place the cashews and soy milk in a bowl. Allow to sit and soak. Set aside.
3.In the meantime, steam the potatoes and carrots until just tender. Set aside.
4.Add all “curry paste” ingredients to a food processor and blend until combined into a paste. Set aside.
5.In a pan on high heat, add the oil and onion and sauté until transparent.
6.Add in the curry paste and sauté for a couple of minutes until fragrant and heated through.
7.Add in the peas, carrots and potatoes and sauté for a couple of minutes until coated in the paste and the peas have defrosted.
8.In a food processor, pour in the soy milk and cashew mixture and blend until smooth without lumps.
9.Pour the processed cashew mixture into the fry pan and stir until combined.
10.Allow to simmer until heated through and the mixture has thickened.
11.Taste and season with a big pinch of salt.
12.Serve immediately with rice. Enjoy!