Tuesday, September 10, 2013

Simple Korma (Tangy Vegetable Stew With Coconut)

Simple Korma is a very versatile stew that goes with almost any meal - serve it over cooked grains like rice, couscous, quinoa, bulgar, etc., or with roti, dosas, idlis, aapams, upma, sevai (rice sticks/noodles), etc. Tomatoes add a little tang and color to the otherwise sweetly flavored mild korma. Many different veggies may be used singly or in a combination that you prefer. Zucchini, sweet & regular potatoes, carrots, cauliflower, yellow or chayote squash, and other summer as well as winter squashes will work quite well.  

Cucumber-Lauki Korma

1 medium Zucchini
2 or 3 small to medium Cucumbers
1 small Lauki (Opo Squash)
1/2 tsp Turmeric
1 tsp Sea Salt
1/2 cup Coconut
1 tsp uncooked rice
1 1/2 tsp Cumin Seeds
2 Tomatoes, cut into quarters
1-2 Hot Green or Red Chiles
1/4 cup Coconut Milk (optional)
2 stems Fresh Curry Leaves
1 tsp Extra Virgin Coconut Oil


Grind the coconut, rice, cumin seeds, and chiles if using, together until smooth adding small quantities of water as needed using a blender.  Add the tomatoes and process until coarsely pureed.

Cut all the veggies into small cubes; keep them separately as each has different cooking times. General rule of thumb is to start cooking the veggie that needs the longest cooking time and add the rest one by one.

Place the lauki cubes in a pan with a small amount of water (about 1/3 cup), turmeric, and salt; bring to a boil and simmer for 5 minutes. Add a little more boiling water as necessary to prevent burning or drying out.

Add the cucumbers to the pan and continue cooking for about 10 minutes or until the veggies are tender.

Stir in the ground coconut and bring to a good rolling boil; stir in the zucchini and coconut milk if using, bring back to a boil, and turn off heat.

Crush the curry leaves in your hand and place them on top of the korma, drizzle the coconut oil over them, cover the korma, and set aside for a few minutes.

Stir the korma well and serve hot. Enjoy!!

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