Vegetable Korma

Name: Vegetable Korma
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 1 Medium Cauliflower (chopped into small florets, discarding the stalks and leaves); 1 Aubergine (chopped into 1 cm cubes); 5 tbsp Vegetable Oil; 2 Onions (chopped into chunks); 2 Garlic cloves (peeled); 1 tbsp Tomato puree; 0 Ginger (thumb-size piece, grated); 50 g Ground almonds; 150 ml Yoghurt; 1 tsp Sugar; 150 ml Single cream; 100 g Mushrooms (chopped into slices); 0 Flaked almonds (handful); 0 Green sultanas (handful, optional); 0 Rice (to serve); 0 A handheld blender

[[ recipeID=recipe-8lhtac5kq, title=Vegetable Korma ]]

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Experience the essence of Indian cuisine with our Vegetable Korma recipe, a culinary masterpiece that harmonises a medley of vibrant flavors and captivating colors. Crafted meticulously and refined by our skilled in-house chef, our recipe presents a tantalising fusion of beloved Indian spices, including cumin, cardamom, and cinnamon, intermingled with velvety cream and finely ground almonds, resulting in a delicious, luxurious curry.

Click here to buy the teaspoon club's Vegetable Korma recipe kit and receive three spice mixes for your Korma, full of the best quality spices you can find. In your kit you will find garam masala, ground cumin, mustard powder, garlic powder, ginger, cayenne pepper, ground cloves, ground cinnamon, pepper, turmeric, coriander, cinnamon stick, cardamom pods, and cloves.

Read the recipe below

Servings: 4

Keywords:

Prep Time: 0 mins
Cook Time: 40 mins
Total Time: 40 mins

Ingredients

Instructions

Ingredients

1 Medium Cauliflower (chopped into small florets, discarding the stalks and leaves)
1 Aubergine (chopped into 1 cm cubes)
5 tbsp Vegetable Oil
2 Onions (chopped into chunks)
2 Garlic cloves (peeled)
1 tbsp Tomato puree
Ginger (thumb-size piece, grated)
50 g Ground almonds
150 ml Yoghurt
1 tsp Sugar
150 ml Single cream
100 g Mushrooms (chopped into slices)
Flaked almonds (handful)
Green sultanas (handful, optional)
Rice (to serve)
A handheld blender

Instructions

Place the cauliflower and aubergine in a large bowl and drizzle over 1 tablespoon of the oil. Sprinkle over your first Teaspoon Club spice packet and massage into the vegetables. Set aside to marinate for at least 2 hours, but ideally overnight
Fry the marinated vegetables in a tablespoon of the oil so they are crispy on the outside. Remove from the pan and set aside
To begin the sauce, take the onions and boil them in water for 10 minutes to remove any bitterness. Drain onions, and blend with the garlic in a blender with a splash of water. If the onion and garlic is struggling to blend, add more water gradually until a paste consistency is achieved
Heat the remaining oil in a deep pan on a medium heat and add your second Teaspoon Club spice packet. Heat for 2 mins until the spices are fragrant and lightly toasted. Add the onion and garlic paste and mix well with the spices. Fry for 2-3 minutes until the paste has turned a little darker
Add the tomato puree, ginger, ground almonds, yoghurt, sugar, single cream, and final Teaspoon Club spice packet and stir well to make your curry sauce. Add the mushrooms and the marinated cauliflower and aubergine. Stir well and leave to simmer for 20 minutes on a medium low heat until the cauliflower is thoroughly cooked through. If the consistency begins to thicken up too much, add some boiling water from the kettle to loosen it a little. Simmer until the curry has lost the bitter cauliflower taste and developed a rich flavour
Before serving, take the flaked almonds and grill for 2 minutes before turning them and grilling for another 2 minutes so they are golden brown
When the vegetables are sufficiently cooked and you're happy with your curry's consistency, stir through the sultanas (if using), and serve hot with rice, scattering the almonds over the curry

Notes

This creamy classic curry will rival your favourite Indian restaurant.