Korma - Emointhekitchen

emointhekitchen

Korma is a popular dish in Indian cuisine that is traditionally made with meat and a rich, creamy sauce. However, with the rise in popularity of vegan and plant-based diets, many people are looking for alternative ways to enjoy this flavorful dish. One way to make a vegan korma is by substituting the meat with vegetables, such as cauliflower and potatoes.

Cashews, peanuts, and sesame seeds are often used in vegan korma to add a rich and creamy texture to the sauce. These ingredients can be ground into a paste and added to the dish to give it a smooth and velvety consistency.

This dish is not only delicious and flavorful but also packed with nutrients from the vegetables and nuts. Whether you are a vegan or simply looking to incorporate more plant-based meals into your diet, a vegan korma with cashews, peanuts, sesame seeds, tofu, cauliflower, and potatoes is a great option.

You will need:

potatoes
cauliflower
tofu
2 cloves
1 Bay leaf
poppy seeds
coriander powder
garam masala
cinnamon
salt
chilli
onion
ginger
garlic
cashews
peanuts
sesame seeds
non-dairy milk
water

Preparation:

To make a vegan korma, start by sautéing onions, garlic, cloves, 1 Bay leaf and ginger in a pan with oil. Then, add vegetables, such as cauliflower, tofu and potatoes, and cook until they are tender. Remove the Bay leaf and cloves. In a separate pan, roast cashews, peanuts, poppy seeds, sesame seeds and 1/2 cup water until they are golden brown. Then, grind them into a paste using a blender or food processor.

Once the vegetables are cooked, add the ground nut and seed paste, along with other spices and seasonings coriander, cinnamon, chilli, garam masala, 1/4 cup or more non-dairy milk. Stir well to combine all the flavors and let the sauce simmer for a few minutes to thicken.

Garnish with cashews, peanuts and sesame seeds. Serve your vegan korma with rice or naan bread for a complete and satisfying meal.