VEGETABLE CURRY RECIPE
Hi foodies. Welcome to AYESHA'S KITCHEN. Today's recipe is an easy, creamy, mildly spiced Indian dish / Indian recipes with vegetables. Vegetable korma is a curry based dish with the flavor of coconut and cashews. This version of vegetable korma is a mildly spiced curry without chili powder and used pepper powder instead. Indian food recipes include a wide variety of vegetarian and vegan recipes. In this veggie korma recipe, vegetables are cooked and mingled in a creamy coconut cashew gravy which really makes this dish finger licking good. Do try this mix veg recipe/vegan korma recipe which can please a crowd for sure. This is best when accompanied with chapathi or paratha. Here is the recipe showing how to make korma curry/veggie curry recipe/veg indian recipes/vegan curry recipe/ vegetable side dishes gravy.
Other veg gravies
INGREDIENTS
Onion - 1,sliced
Carrot - 1, big, cubed
Beans - 2 nos, chopped
Potato - 1, cubed
Green peas - half a cup ( soaked for 6 hours and a half boiled )
Garlic, ginger chopped - 1 tbsp
Green chilies - 1
Tomato - 1 , small, chopped
Garam masala powder - 1 tsp
Coriander powder - 1 tsp
Pepper powder - 1 tsp
Turmeric powder - 1 tsp (optional, i skipped)
Grated coconut - half a cup
Cashews - 5 nos (soaked in water)
Fennel seed -1 tsp
Curry leaves and coriander leaves
Small onion
Salt
Oil
PREPARATION
- Heat a vessel with oil. Add in the sliced onion and saute well.
- Once onion turned to golden lightly, add the paste of green chilies, ginger, garlic, fennel seed.
- Mix well. Keep the flame to medium.
- Now add tomato and cook for few minutes with lid closed.
- When the tomato is done, add cubed carrot, potato, beans along with some salt.
- Let it cook for a while and then add pepper powder, coriander powder, turmeric powder(optional, i skipped), garam masala powder and saute well. When done, add half a cup of water.
- Cook for few minutes until the vegetables get cooked and mixed well with the gravy.
- By the time grind the coconut, soaked cashews and fennel seed(perum jeerakam) with some water, to a fine paste.
- Now add this coconut mixture to the vegetable gravy and cook on a medium flame for few minutes or until the veggies are well mixed in the gravy. Do not overcook.
- If the curry is too thick, add required water too.
- Sprinkle some coriander leaves.
- Now switch off the flame.
- Heat some oil in a pan and fry the chopped small onions and curry leaves. Pour it over the curry for seasoning.
- Serve hot with Chapathi, Paratha, Ghee rice, Puri, etc..
