Gemüse-Korma

A gentle South Indian-style korma with coconut and cashews. A great way to use whatever vegetables are in the fridge.

Video and original recipe by Hebbar’s Kitchen. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the original.

• Serves 4
• Prep 20 min
• Cook 25 min
• Vegetarian · gluten-free · Mild

Ingredients

• 500 g mixed vegetables (carrot, beans, peas, potato, cauliflower)
• 2 tbsp oil or ghee
• 1 tsp fennel seeds
• Whole spices: 1 bay leaf, 3 cardamom, 3 cloves
• 1 onion, chopped
• 1 tbsp ginger-garlic paste
• 1 tomato, chopped
• 50 g grated or desiccated coconut
• 15 cashews
• 1 green chilli
• 1 tsp coriander powder
• ½ tsp turmeric
• 1 tsp salt
• ½ tsp garam masala

Method

1. Blend coconut, cashews and green chilli with 150 ml water to a smooth paste.
2. Heat oil, fry fennel and whole spices, then onion until soft. Add ginger-garlic paste and tomato.
3. Add vegetables, turmeric, coriander and salt with 200 ml water. Cover and cook 10 minutes.
4. Add the coconut-cashew paste and simmer 5–8 minutes. Finish with garam masala.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.