Allergens in Vegetable Korma: tree nuts.
Ingredients
Quantities for 4.
- 150g, diced Carrot
- 100g French Beans
- 200g, diced Potato
- 100g Peas
- 150g Caulifloweroptional
- 100g, fresh grated Coconut
- 40g Cashew
- 200ml Coconut Milk
- 2, sliced Onion
- 3, slit Green Chilli
- 1 tbsp Ginger
- 4 cloves Garlic
- 1 tsp Fennel Seeds
- 3 Cardamom
- 1 piece Cinnamon
- 3 Cloves
- 2 sprigs Curry Leaves
- 3 tbsp Coconut Oil
- to taste Salt
Cookware
stovetop, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- The southern korma leans on coconut rather than cream, and on fennel rather than garam masala. It should taste sweet and aromatic, not rich.
- Add the thick coconut milk off the heat. Boiled coconut milk separates into oil and grit.
Method
- Blend the grated coconut, cashews, fennel and a little water to a fine paste.Fine. Any grit here stays gritty in the finished dish.
- Fry the whole spices and curry leaves in coconut oil, then the onion until soft but not brown.Not brown. This gravy should stay pale.
- Add ginger, garlic and green chilli, then the vegetables and enough hot water to barely cover.
- Simmer covered until the vegetables are just tender, about 12 minutes.
- Stir in the coconut-cashew paste and cook 5 minutes until it thickens.
- Take off the heat, stir in the thick coconut milk, and check the salt.Off the heat. This is the step people get wrong.
Storage
Keeps 2 days refrigerated. Reheat very gently; coconut milk splits on a hard boil. Not suitable for freezing.
Nutrition Medium estimate
One serving of Vegetable Korma (338 g) is about 460 calories, or 137 calories per 100 g.
Low protein: 9 g a serving, 8% of the calories
| Per serving338 g | Per 100 g | |
|---|---|---|
| Calories | 460 kcal | 137 kcal |
| Protein | 8.7 g | 3 g |
| Carbohydrate | 35.6 g | 10 g |
| of which sugars | 9.9 g | 3 g |
| Fibre | 9.2 g | 3 g |
| Fat | 34.2 g | 10 g |
| of which saturated | 26.2 g | 8 g |
| of which unsaturated | 5.4 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for curry leaves. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Kerala recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.