Kerala-Style Vegetable Korma
Ingredients: Ghee, Mustard seeds, White onion, Garlic, Ginger · 30 min cook time · 350kcal · ~₩12,000
Ingredients
2큰술 Ghee, 1작은술 Mustard seeds, 1개 White onion, 2쪽 Garlic, 1작은술 Ginger, 2개 Green chiles, 1작은술 Chile powder, 0.5작은술 Turmeric, 0.5작은술 Black pepper, 1작은술 Salt, 2개 Tomatoes, 2큰술 Cashew butter, 1컵 Cauliflower, 0.5컵 Corn, 0.5컵 Green beans, 0.5컵 Broccoli, 0.5컵 Peas, 0.5컵 Carrots, 1컵 Coconut milk, 0.5컵 Water, 0.5작은술 Garam masala, 0.25컵 Cilantro
Instructions
1. Heat the ghee or clarified butter in a pot for about a minute or until it's fully melted.
2. Add the mustard seeds and wait for them to start sputtering.
3. Add the diced white onion, minced garlic, grated ginger, and chopped green chiles to the pot. Cook for about 5 minutes until the onions start to turn golden around the edges.
4. Lower the heat and add the chile powder, turmeric, black pepper, and salt. Stir to combine.
5. Add the diced tomatoes and turn the heat back up. Cook until the tomatoes have broken down and the mixture becomes jammy.
6. Add the cashew butter and stir to incorporate.
7. Add the cauliflower, corn, green beans, broccoli, and peas to the pot. Stir to coat everything with the flavoring elements.
8. Add the coconut milk and water. Stir well.
9. Cover the pot with a lid and simmer for 10 minutes, or until the vegetables are cooked through.
10. Serve the vegetable korma over white boiled basmati rice, garnished with garam masala and cilantro.
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