AuthorVinod SinghThis vegetable korma is the bestseller on Indian Temptation’s vegan menu, and is great for this time of year; it’s got a real comfort factor and is packed with lots of fresh, crunchy vegetables.
Heat 1 tbsp coconut oil in a pan over a medium heat. Add the mustard seeds and curry leaves, and cook, stirring, for 30 seconds. Add the ginger garlic paste, turmeric and lemongrass paste, and cook for another 3 minutes, while stirring. Add the onion and chopped tomato and continue to stir over a medium heat for 5 more minutes. Stir in the coconut milk and water and bring to the boil. Then, turn the heat down and simmer for 7-8 minutes.
Blend the mixture until smooth to make a semi-thick sauce.
Blanch all the fresh vegetables (apart from the kale) in boiling water, then drain.
Heat the remaining coconut oil in a large frying pan and sauté the blanched vegetables until just cooked. Add black pepper and salt to taste. Remove the veg and, in the same pan, fry the curly kale.
Pour the korma sauce into a serving bowl and place the sautéed vegetables on top, then garnish with the fried curly kale. Serve with your choice of rice or naan.
Ingredients
Directions
Heat 1 tbsp coconut oil in a pan over a medium heat. Add the mustard seeds and curry leaves, and cook, stirring, for 30 seconds. Add the ginger garlic paste, turmeric and lemongrass paste, and cook for another 3 minutes, while stirring. Add the onion and chopped tomato and continue to stir over a medium heat for 5 more minutes. Stir in the coconut milk and water and bring to the boil. Then, turn the heat down and simmer for 7-8 minutes.
Blend the mixture until smooth to make a semi-thick sauce.
Blanch all the fresh vegetables (apart from the kale) in boiling water, then drain.
Heat the remaining coconut oil in a large frying pan and sauté the blanched vegetables until just cooked. Add black pepper and salt to taste. Remove the veg and, in the same pan, fry the curly kale.
Pour the korma sauce into a serving bowl and place the sautéed vegetables on top, then garnish with the fried curly kale. Serve with your choice of rice or naan.