Creamy Vegetable Korma

Creamy Vegetable Korma

Creamy Vegetable Korma, The Curry Guy Bible: Recreate Over 200 Indian Restaurant and Takeaway Classics at Home by Dan Toombs. Photography by Kris Kirkham.

The Curry Guy Bible: Recreate Over 200 Indian Restaurant and Takeaway Classics at Home

The Curry Guy Bible brings together 200 of Dan Toombs’ classic dishes, developed over more than two decades of eating his way around Indian restaurants, takeouts and food stalls.

Fans of The Curry Guy love his recipes because they *really* work. For the first time, Dan offers 150 of his most popular recipes in one place, everything from Chicken Tikka Masala to Lamb Rogan Josh, Saag Paneer to Vegetable Samosas, Tandoori King Prawns to Shawarma Kebabs. Plus there are 50 brand-new, mouthwatering recipes that you won’t find anywhere else.

Here are all the starters, sides, curries, grills, breads, chutneys and rice dishes you will ever need, including some exciting new veggie options. With a guide to essential ingredients and simple cooking tips throughout, The Curry Guy Bible is the only curry cookbook you will ever need.

The Curry Guy Bible: Recreate Over 200 Indian Restaurant and Takeaway Classics at Home is available at Amazon.com and Indigo.ca


Creamy Vegetable Korma

SERVES 4 OR MORE AS PART OF A MULTI-COURSE MEAL

This might look similar to the mild kormas you find at curry houses but British kormas are kormas in name only. This authentic dish is on the spicy side but the spice level can be adjusted to taste.

PREP TIME: 10 MINS
COOKING TIME: 20 MINS

1 potato (about 185g/6½oz), cut into small cubes
12 cauliflower and/or broccoli florets
75g (½ cup) peas
75g (½ cup) sweetcorn
1 carrot, peeled and finely chopped
15 green beans, roughly chopped
1 small red (bell) pepper, roughly chopped
Pinch of saffron (optional)
3 tbsp warm milk (optional)
3 tbsp ghee, clarified butter or rapeseed (canola) oil
5cm (2in) piece of cinnamon stick
3 green cardamom pods, bruised
15 fresh curry leaves
2 onions, finely chopped
1 tbsp garlic and ginger paste
3 tomatoes, diced
½ tsp ground turmeric
125ml (½ cup) double (heavy) cream or whisked plain yoghurt
Salt, to taste
3 tbsp finely chopped coriander (cilantro) or whole leaves, to serve
1 tsp garam masala, to sprinkle

FOR THE KORMA PASTE

2 tbsp chana dhal
1 tbsp cumin seeds
1 tbsp coriander seeds
200ml (generous ¾ cup) thick coconut milk or creamed coconut 30 cashew nuts
2 tbsp sesame seeds
4 cloves
2 green chillies, roughly chopped
2 dried red chillies
1 tbsp sugar
10 black peppercorns

Parboil your cubed potato until almost cooked through—about 5 minutes. Then add the rest of the vegetables and simmer them with the potato until just cooked through but still quite fresh-looking, about 2 minutes. Drain and set aside.

To make the korma paste, lightly toast the lentils in a dry frying pan for 1½–2 minutes until light brown, then transfer to a plate to cool. Roast the cumin and coriander seeds in the same way. They are ready when fragrant. If they begin to smoke, get them off the heat. Place the lentils, cumin seeds and coriander seeds in a spice grinder with the other paste ingredients and grind to a smooth, thick paste.

When you’re ready to make the curry, soak the saffron in 3 tablespoons of warm milk (if using) and set aside. Heat the ghee, butter or oil in a large saucepan that has a lid. When visibly hot, add the cinnamon stick and cardamom pods and temper these spices in the oil for about 30 seconds before adding the curry leaves. Temper the leaves for another 30 seconds, then add the chopped onions. Fry the onions until soft and lightly browned, about 5 minutes, and then stir in the garlic and ginger paste.

Add the chopped tomatoes and turmeric and let this mixture all cook for another 2 minutes before adding your prepared korma paste. Toss in the par-cooked vegetables and about 250ml (1 cup) of water to cover. Stir well and place the lid on the top. Cook, covered, for about 2 minutes until the sauce has thickened and the vegetables are fully cooked. If you prefer a thicker sauce, remove the pan lid for 1 minute, or until you are happy with the consistency.

Pour in the cream or yoghurt and the saffron-infused milk (if using) and cook for another minute with the lid on.

To finish, season with salt, garnish with the coriander (cilantro) and sprinkle the garam masala over the top.

MAKE IT VEGAN

Substitute more thick coconut milk for the cream or try substituting vegan coconut yoghurt or non-dairy cream.

Recipe reprinted with permission from Hardie Grant Books.

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