Vegetable Korma in Almond-Coconut Sauce


vegetable_inAlmond1

Lately I have been trying dishes that are way out of our traditional Sri Lankan method.  This is one of the recipes that I made over the weekend.  Traditionally we make mixed vegetable curries simmered in thick coconut milk.  For this recipe, I reduced the amount of coconut milk and added ground almonds which gives extra flavor.  Also I sautéed onion in coconut oil which gives a nice aroma.  But you can use any other regular cooking oil.  Enjoy this lightly spiced and fragrant dish with rice, Naan, Chappati or any other variety of Rotis.

Vegetable_inAlmond

 

Ingredients:

  • 1 tablespoon coconut oil
  • 1 small red onion chopped
  • 3 cloves garlic finely chopped or crushed
  • ½ inch piece ginger finely chopped or crushed
  • 8 cardamom pods
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon turmeric
  • 1 teaspoon chili powder
  • 1 medium carrot
  • 1 cup cut green beans
  • 1 cup cauliflower florets
  • ¼ cup coconut milk
  • ¼ cup ground almond
  • 1 ½ cups water
  • Salt to taste
  • Lemon juice to taste

Method:

  • Wash and split green beans length wise as much as possible. Then cut them diagonally into about 1 inch pieces.
  • Brush carrots and cut off the top and bottom ends. Split lengthwise and slice them diagonally
  • Separate cauliflower florets
  • Add oil to a covered saucepan and once hot, add onion and sauté for about 7 minutes. Add garlic and ginger and sauté for another 2-3 minutes.  Sautéing must be done in very low flame to avoid any burning/charring.
  • Add ground coriander, cumin, chili powder, and turmeric and sauté for one minute
  • Now add ground almond, carrots, beans, water, coconut milk and salt and cover and cook for about 7 minutes.
  • Add cauliflower florets to the saucepan and mix with the rest of the vegetables and cook for further 5 minutes.
  • Let stand covered for 10 minutes. Just before serving add lemon juice.
  • Serve as a side dish with rice, or Roti.

 

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