I hope you all had a great weekend and if you are a Dad hope you were totally spoilt. I certainly had a good weekend. But I feel like I need another one.
With little Max, our new puppy, in the house I am certainly not getting enough sleep. My hubby has his alarm set for every 3 hours to take him out and obviously I am going to be waking up too. It’s why it had to be a simple Creamy Vegetable Korma dinner tonight.
Who would have thought we would have another baby in the house. I suffer from terrible fatigue due to my thryroid condition and lack of sleep makes me literally sick. Let’s hope tonight I can get some much needed sleep.
One thing I cannot deny is that our little puppy Max is totally cute. When I see my 11-year-old interacting with him, it warms my heart. He is so gentle and caring, it’s almost like he has a little miniature baby of his own. It is so special to watch. I have never seeen my boys take care of anything like this puppy.
Wish they took that good care of me sometimes…haha! I am going to have to post a picture of Max down below so you can see how adorable he is. But no my phobia has not disappeared…I’m still terrified of dogs.
Quick and Easy
With all my lack of sleep I wanted to cook something that didn’t require much effort today and what better than this Creamy Vegetable Korma. This curry is so delicious, you wouldn’t even miss the meat.
I had a totally different idea of what I was going to cook when I woke up this morning. After seeing all the veggies in my fridge I had to turn it into something, it was soup or Vegetable Korma and if you know me by now Korma it will be.
Loads of Onion
If you follow the authentic Indian recipes you would know that the restaurant quality dishes has loads of onion. This forms the base of the curries. So if you ever wondered why your curry is not the same maybe try adding like a whole cup or more of onions. I know it sounds like a lot but the onion is what makes all the difference in the taste.
This dish is packed full of flavour with a delicious creamy sauce and crunchy veggies, that’s if you don’t overcook them.Creamy Vegetable Korma curry is cooked by blending onion, cashews, chilli and ginger/garlic into a paste. That needs to cook out a little, you then add your spices, tomato and veggies.
Steam your Veggies
I steam my veggies first before adding it to the sauce and I then add a little cream. I didn’t add too much but feel free to add more if you wish. You can also use yogurt or coconut milk instead of the cream.There are many different methods to cook a curry. I usually do what works for me and I try to make it as simple as possible without compromising on the flavor.
Chicken Korma is also something I cook often but I cannot get my photos to look at least a little blog worthy, so I’ve abandoned that post for now. But you can always use this recipe and add chicken instead of veggies. You may need to spice it up a little more and it should be good to go.
Hope you love this recipe as much as I do, as usual I love hearing from you so drop me a note if you do try it.
More Vegetarian Recipes to try:
Creamy Vegetable Korma
- 1 large onion
- 2 green chillies
- 1 tsp ginger/garlic paste
- 10 cashews soaked in warm water
- 1 roma tomato skin removed and blended
- 1 tbsp butter ghee
- 2 cups cauliflower florets
- 2 medium potatoes chopped into small cubes
- 3 medium carrots chopped into small cubes
- 2 cups baby spinach chopped
- 1 cup water
- 3-4 tbsp fresh cream
- 1-2 tsp kashmiri chilli powder
- 1/2 tsp turmeric
- 1/2 tsp garam masala
- 1/4 tsp ground soomph/fennel
- 1/8 tsp ground cinnamon
- 1/8 tsp ground cardamom/elachie
- Soak the cashew nuts in warm water for about 10 minutes. Add the potatoes and carrots to a pot and cover with water. Boil until potatoes and carrots are tender. Be careful not to over cook the potatoes or it will turn mushy. Add the cauliflower and boil for another 5 minutes or until tender
- Add the chopped onion, ginger/garlic paste, chillies and cashew nuts to a blender and blend into a smooth paste
- Heat the butter ghee or oil and add the paste. Cook for at least 2 minutes on low heat. Be careful not to let it burn
- Add the spices, turmeric, chilli powder, cardamom, fennel, cinnamon, garam masala. Mix well and cook for 3-4 minutes. Add a little bit of water to prevent it from burning
- Add the tomato and cook for a minute
- Add the steamed veggies and water and simmer for 5 minutes or until veggies are tender but not mushy. You can add more water if you prefer more sauce. Add the spinach and cook just until wilted
- Mix in the cream. Serve hot with naan bread or rice
- If you do not have kashmiri chilli powder you can use any chilli powder or masala if you prefer
- The amount of chilli powder can be adjusted according to your preference
- Fresh cream can be substituted with coconut milk/cream or yogurt
- You can use whatever veggies you prefer, green beans and peas work well too. You can also add some chicken or paneer to the dish
- My large onion amounted to a cup of chopped onion. The onion seems a lot but this dish needs the extra onion