This is one other curry which could be vegan when you decide to have an Vegan Indian meal. Best part is it tastes amazing and fairly easy to make. This was one of the curries I made for my husband’s birthday party. Gone in 60 seconds-the bowl was empty. I know.. I am such a show off. But there was nothing left over 😀 Isn’t that the biggest compliment ever?
I promised Lauren from theveganmuffinwoman that I would post a Vegan Korma recipe. So here you go Lauren 🙂
- Red onion-1- finely chopped
- Tomatoes-2 medium sized-very finely chopped
- Ginger-1″ inch piece, Garlic-4 cloves, 2 green chili,1 tsp fennel seeds,2 cloves,1 small cinnamon stick-blended into a smooth paste
- Chili powder,-1 heaped tsp Turmeric-1 tsp
- Carrot-1, Potato-1, Green beans-a handful, Green peas-a handful,Zucchini-1- chopped into medium chunks
- Mustard seeds-1 tsp
- Coconut oil-1 Tbsp
- Light Coconut cream/Coconut milk-150 ml-Depending on if you’re watching your calories or not.
- Salt-to taste
- In a pressure cooker/stockpot, add coconut oil, mustard seeds, let it crackle, add red onion, fry until golden brown.
- Now add the ground ginger garlic spice mix and fry for a couple of minutes.
- Time to add tomatoes, chili powder, turmeric and fry for another couple of minutes before adding the veges in.
- Toss everything together, add salt, then add water-say 1.5 cups, close and cook until all veges are done. If you are pressure cooking, let it cook until the cooker ‘whistles’ 2 times and let it simmer for 5 minutes.
- Once well done, add either coconut cream/coconut milk and mix the curry well.. Let it sit on low heat for 5 mins.
- Remove from heat and garnish with coriander leaves
- Enjoy with hot rice/Glutenfree roti (Click here for the recipe)
This is going in for VVLP 🙂