Indian Vegetable Korma
Ingredients
| 1 large onion | ||
| 1 inch piece fresh ginger, peeled | ||
| 2 tbs canola oil | ||
| 3 cloves garlic, minced | ||
| 1 tbs coriander seeds | ||
| 1 tsp cloves | ||
| 6 green cardamom pods, seeds only crushed | ||
| 2 tsp black peppercorns | ||
| 2 lbs mixed vegetables, including some root vegetables cut into chunks | ||
| 3 tsp turmeric | ||
| zest and juice of 1 large lemon | ||
| 2/3 cup ground almonds | ||
| 1 cup heavy cream | ||
| 3 tbs fresh cilantro, chopped |
Directions:
- Chop the onion and mince the ginger.
- Heat the oil in a large saucepan then add the onion, ginger and garlic and fry very gently, stirring frequently until softened. About 10 minutes.
- Meanwhile finely grind the whole spices and peppercorns in a spice grinder or mortar and pestle.
- Add to the pan and fry for 2 minutes, stirring constantly.
- Increase the heat, add the vegetables and turmeric, and fry for 1-2 minutes.
- Add the lemon juice and rind, the ground almonds and 1 and 1/4 cups of water.
- Cover and simmer gently until the vegetables are tender. 30-40 minutes.
- Slowly stir in the cream and a little water if the korma is too dry.
- Season with salt and pepper and heat through gently.
- Place in a serving dish and garnish with cilantro.
- Serve with basmati rice.
No Comments