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Vegetable Korma (Braised Vegetable Curry)
Ave. Rating is 4 (1 ratings) Add Your Comments and Ratings

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Kormas are often made with cream or yogurt, but this this dairy-free version uses coconut instead. Use the vegetables of your choice,including combinations of peas, potatoes, spinach, beans or tomatoes. Kormas are typically North Indian but the use of coconut powder suggests that it may be a South Indian.

Serves: 4

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South Indian Vegetarian Main Dish

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3 cloves garlic. minced
1/2-inch fresh ginger, chopped
2 tbsp. vegetable oil
2 onions, sliced
2 green chillies, chopped
1 tsp. ground coriander
1 tsp. salt
1/2 tsp. turmeric
1/2-inch cinnamon stick
2 cloves
2 cardamom pods
2 cups vegetables, chopped
1 cup water
2 tbsp. ground coconut
1 tsp. poppy seeds


  1. Combine the garlic and ginger in a blender and blend until smooth paste. Add small amount of water to maintain texture. Set aside.
  2. Add cinnamon, cloves and cardamom cloves to a dry skillet and dry roast until the aroma is released (2-3 minutes). Grind in a spice grinder (or clean coffee grinder).
  3. Heat oil in a medium skillet to medium high heat.
  4. Add onions and green chillies and fry until onions begin to brown (about 6-8 minutes). Add cinnamon, cloves and cardamom mixture to skillet and stir (some like to add this in at the end).
  5. Add ginger/garlic paste and fry an additional minute, stirring.
  6. Add chopped vegetables and fry for 3-5 minutes.
  7. Lower heat and add just enough water to cover vegetables. Stir in turmeric and cook until vegetables are tender (about 20 minutes).
  8. Mix in coconut, poppy seeds and salt. Stir and cook for an additional 5 minutes.

Reader Comments

Godwin says...
Rating is 4

- this is a very lovely neotrwk. I say this because LACK OF AVAILABLE HUMAN RESOURCE DEVELOPMENT is one major hinderance to the 2015 target of the MDG'S. I am about adressing this issue and other related set backs to SUB SAHARAN AFRICA and SOUTH ASIA meeti
Apr 1, 2015 (report abuse)



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