Quick & Easy Korma (Vegetables In Cashew-Coconut Sauce)

Quick and Easy Korma really is pretty easy and fast as it doesn't require undue attention of sauteing or stirring; a great recipe for a busy day or evening. Just layer all the ingredients in the pot and in minutes delicious korma will be ready to go with your favorite grains or breads!

Omit or add tomatoes depending on what other dishes are being served at the same meal; if other dishes include lots of tomatoes, leave them out. Cooked chickpeas - tan or brown type - make a nice addition to the korma; add them along with the potatoes and carrots.

4 Servings

INGREDIENTS:

1 tablespoon Vegetable Oil

½ tsp Fennel Seeds
1 small piece Cinnamon

1 Bay leaf

1 medium Onion, finely chopped

2 medium tomatoes, finely chopped (optional)

1-2 green chillies, cored and minced

1 medium Potato, diced

½ cup Green Beans, diced

2 Carrots, diced
½ cup Corn Kernels, fresh/frozen
½ cup Coconut Milk 

½ cup Green Peas, fresh/frozen

½ cup Chayote/Zucchini, diced (optional)

4 Tbsp Coriander leaves, chopped for garnish

Spices

½ teaspoon Turmeric

1 teaspoon Salt

1 teaspoon ground Coriander

½ teaspoon Red chile powder OR Paprika

1 teaspoon Garam Masala

For Masala Paste, grind together

8-12 Whole Peppercorns

3 Cloves

4 Whole Cashewnuts
4 whole Almonds

1-2 Cardamom Pods, use the seeds

1 teaspoon White Poppy Seeds

4 tablespoon grated Coconut, fresh/frozen

1-2 cloves garlic (optional)

½ inch piece ginger

METHOD:

Grind all the ingredients listed under masala paste to a smooth paste with a little water, about ½ cup. Set aside.

Add the oil, fennel seeds, cinnamon, and bay leaf to a large pan with a lid, a 3-4 quart/liter size will work nicely; swirl to coat the bottom of the pan with oil.

Sprinkle onions and green chiles evenly over the oiled pan; layer the tomatoes on top if using.

Next, spread the green beans, potato, carrots, corn and chayote if using evenly on top of the onions. Reserve the peas and zucchini for later.

Sprinkle the spices and the salt over the veggies.

Lastly, pour the coconut milk and the ground paste over the veggies. Pour a tablespoon or two of water in the blender jar and swirl to gather up all the ground paste and add to pan. Do not stir.

Cover the pan and cook for 15 minutes on low to medium heat. You can take a peek to check that all's well; but let the korma simmer covered undisturbed. It will not need additional water or stirring.

Turn off the heat, sprinkle the peas and zucchini if using on top of korma, cover again and let it rest for 10 minutes.

Check for seasoning, and coriander leaves.

Mix well and serve hot. Enjoy!!