Vegetable Korma with Basmati Rice

A mild and creamy Indian vegetable korma made with a variety of vegetables and served with fragrant basmati rice.

Ingredients

• 1 medium, chopped Onion
• 2 medium, chopped Carrots
• 1 medium, chopped Green pepper
• 1/2 head, cut into florets Cauliflower
• 1 cup, shredded Cabbage
• 1 cup, mixed Mixed Vegetables
• 1.5 cups Basmati Rice
• 2 cloves, minced Garlic
• 1 inch piece, grated Ginger
• 1/4 cup Cashews
• 1 can (14 oz) Coconut milk
• 1.5 tsp Garam masala
• 1/2 tsp Turmeric powder
• 1/2 tsp Cumin powder
• 1/2 tsp Coriander powder
• 3-4 Cardamom pods
• 2 tbsp Vegetable oil
• To taste Salt
• To taste Black pepper

Instructions

1. Rinse basmati rice and cook according to package instructions. For extra flavor, add a cardamom pod and a bay leaf to the cooking water.
2. Soak cashews in warm water for 15 minutes, then grind into a smooth paste with a little water.
3. Heat vegetable oil in a large pot or Dutch oven over medium heat.
4. Add chopped onion and sauté until golden brown and translucent.
5. Add minced garlic and grated ginger, sauté for another minute until fragrant.
6. Add chopped carrots, green pepper, cauliflower florets, shredded cabbage, and Mixed Vegetables. Sauté for 5 minutes.
7. Stir in garam masala, turmeric powder, cumin powder, and coriander powder. Crush cardamom pods lightly and add them to the pot. Cook for 1 minute, stirring constantly to prevent burning.
8. Pour in coconut milk and cashew paste. Add a pinch of sugar to balance the spices. Season with salt and pepper.
9. Bring to a simmer, cover, and cook for 20-25 minutes, or until vegetables are tender and the sauce has thickened. Stir occasionally to prevent sticking.
10. Remove cardamom pods before serving.
11. Garnish with fresh cilantro or coriander leaves, if available.
12. Serve hot vegetable korma with cooked basmati rice.

Cuisine: Indian

Suitability: vegetarian

Prep Time: 25 mins

Cook Time: 35 mins

Serving Size: 3

Meal Type: dinner