Healthy and wholesome, vegetable korma is good to have every few days. I like to add an assortment of veggies as the more colourful your diet the healthier you are. Different colored foods play various roles in the body. I try to have at least three colors at every meal to get all the benefits of a mixed, balanced diet. This korma has a variety of colors all packed in one flavorful dish! What better way to get all the benefits?

Time: 

• Prep time – 15 minutes
• Cook time – 20 minutes

Ingredients: 

• Vegetables (I use a mixture of fresh, frozen, and tinned veggies. That reduces the time to prepare this dish considerably)
  • Carrot (Diced) – 1/4 cup
  • Green Beans (1-inch pieces) – 1/4 cup
  • Cauliflower (Small Florets) – 1
  • White Potatoes (Diced) – 1/4 cup
  • Green peas – 1/4 cup
• Large Red Onion (chopped) – 1 cup
• Indian Green chilli (chopped) – 2
• Ginger garlic paste – 2 tsp
• Roma Tomatoes (chopped) – 2
• Turmeric powder- ¼ tsp
• Kashmiri Chilli powder- 1 tsp
• Shredded Coconut – 1/2 cup
• Fennel seeds – 1/4 tsp
• Curry leaves – 10
• Extra Virgin Olive Oil – 1 tbsp
• Cinnamon Stick – 1 inch
• Cardamom – 2
• Cloves – 2
• Salt – 1.5 tsp
• Water – 1 cup
• Coriander leaves for garnish

Method:

1. In a blender, blend the shredded coconut and fennel seeds until it’s a thick paste and set aside
2. Heat the oil in a deep dish pan. When the oil is warm, add the cinnamon sticks, cardamoms, cloves and curry leaves. Wait for 30 seconds, and then add the onions and saute until the onions are soft and slightly brown
3. Add the ginger garlic paste and saute for a two minutes
4. Add the Roma tomatoes, green chilli, assorted veggies and salt. Saute until the tomatoes become soft
5. Add the turmeric powder, Kashmiri chilli powder, and water. Give it a good mix and cover the pan with a lid. Let this cook for 15 minutes on simmer (add more water if you feel that the korma is too thick)
6. Add the coconut mixture and mix into the gravy. Keep mixing until the gravy has reached the consistency you want.
7. Garnish with coriander leaves and enjoy 🙂