Vegetable Korma

Vegetables

  • 2½ dl [1 cup] chopped carrots
  • 2½ dl [1 cup] string beans, cut into small pieces
  • half as much green peas
  • 2 medium size potatoes, chopped
  • ½-1 tsp. ground turmeric [gurkmeja curcuma]
  • 1½-2 tsps. salt
  • 1 large tomato, chopped
  • 1+ dl [½ cup] of unsweetened coconut, finely chopped
  • ½ bunch of coriander leaves [Cilantro]

    Paste

  • a piece of fresh ginger
  • ~½-1 tsp. fresh or crushed chili pepper (Indians like it spicy)
  • 1 small onion, chopped into large pieces
  • a bunch of coriander leaves [Cilantro]
  • a little bit of water

    Masala

  • 1 tablespoon anise seeds
  • a small piece (~1 cm) of cinnamon bark [kanelstång canelle en bâton]
  • 6 cloves [nejlikor clous de girofle]
  • 1½ tsps. cardamom seeds without the pods [kapsel écosse]. If you can't find them without pods (preferably brown in that case) use 2 tsps instead and don't remove the pods
  • 1 tablespoon white poppy seeds [vallmofrön paveau]. Note that black poppy seeds do not have the same taste.

    * White poppy seeds are available at Indian grocery stores.

    Prepare the vegetables as needed. Put them in a pot and just barely cover with water. Add the salt and the turmeric. Simmer gently until they are tender.

    Meanwhile, put all the ingredients for the paste into an electric blender or food processor, adding just a little water. Blend ingredients to a fine paste. Set aside. Then place all the ingredients for the masala in a heavy sauce pan and dry roast until they give off a strong aroma. Grind to a fine powder in an electric blender or food processor. Set aside.

    When the vegetables are done, add the tomato, stir and let simmer for a few minutes. Now add the paste, stir, then the masala and the coconut and stir again.

    Sprinkle with fresh coriander.

    RafS 16.12.2017 English only Swedish only French only