Curry of fresh garden vegetables
Why I Love This Recipe
Dining in Maldives is made interesting at Battuta, the signature restaurant at Dhigali which is named after Ibn Battuta, one of the greatest travelers of all time
Ingredients You'll Need
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chilli powder (adjust to taste)
- 1 cup diced vegetables (e.g. carrots, peas, cauliflower, bell peppers)
- 1 cup coconut milk
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Heat the vegetable oil in a large pan or skillet over medium heat
Add the chopped onion and cook until softened and lightly golden, about 5 minutes.
Add the minced garlic and grated ginger, and cook for another 1-2 minutes.
Next, add the ground cumin, ground coriander, turmeric powder, and chilli powder to the pan. Stir well to coat the onion mixture with the spices.
. Add the diced vegetables to the pan and stir to combine with the spice mixture.
Pour in the coconut milk and tomato puree. Stir well to combine all the ingredients.
Reduce the heat to low, cover the pan, and allow the vegetable korma to simmer gently for about 15-20 minutes, or until the vegetables are cooked through.
Taste and adjust the seasoning with salt according to your preference.
Garnish the vegetable korma with freshly chopped cilantro before serving.
Serve hot with rice or naan bread.
Pairs Well With