Vegetable Korma - Navratan Style (Paleo, Vegan)
Prep time
Cook time
Total time
Delectable curry of mixed vegetables cooked with an aromatic blend of spices and coated in creamy coconut milk sauce to be served over white rice.
Author: Indira Shyju
Recipe type: Main course
Cuisine: Indian
Serves: 4-6
RecipeIngredients
- 1 tbsp coconut oil
- 4-6 fresh curry leaves
- 1 medium onion, thinly sliced
- 1 tbsp fresh ginger, finely chopped
- 2 cups cauliflower florets
- ½ cup diced carrots
- 1 cup cubed winter melon (or you can use any other vegetables like squash or zucchini etc)
- ½ cup water
- 1 tsp sea salt
- 1 cup swiss chard leaves, chopped roughly
- ¼ tsp red chilli powder (optional)
- 2 tsp spice blend (see recipe below)
- 1 1 /2 cups thick coconut milk (fresh* or canned full fat)
- ½ cup pineapple chopped
For Spice blend:
- 1 star anise
- 2 -3 green cardamoms, outer shell removed
- 1 black cardamom
- 4-5 black peppercorns
- 2 tsp fennel seeds
- 4 cloves
- 1 one inch long cinnamon stick
RecipeInstructions
To make spice blend:
- First lightly roast the fennel seeds on a small heating pan for about 2 minutes on low heat. Then add the rest of the whole spices and heat stirring frequently for another minute. Transfer to a spice (coffee) grinder and blend till you get a fine powder. Place in an air tight container.
- In a large cooking pot, add the coconut oil and heat. When hot, add the onion,ginger and the curry leaves and sauce for 2-3 minutes. Then add the cauliflower and carrot pieces and stir fry for about 2 minutes. Then cover and cook for about 3-4 minutes or so until the vegetables are cooked. Then add the winter melon, salt and water and again cover and cook for about 4 minutes.
- Open the lid and add the spice blend, red chili powder and the swiss chard leaves. Stir to mix well.
- Next add the coconut milk and let cook for about 2 minutes till it comes to a boil. Turn heat off and add the pineapple pieces and mix well.
- Serve warm!
Notes
For making fresh coconut milk:
1cup of freshly grated coconut or fresh frozen grated coconut that has been thawed
1½ cups of warm water
Blend the coconut with 1 cup of the water and strain using a fine mesh sieve. Add the strained coconut meat back into the blender and blend with the rest of the water. Again strain milk thru the sieve. You should have about 1½ cups of milk.
For AIP version:
Omit all spices not permitted under AIP - use only star anise, cinnamon and cloves for spices
1cup of freshly grated coconut or fresh frozen grated coconut that has been thawed
1½ cups of warm water
Blend the coconut with 1 cup of the water and strain using a fine mesh sieve. Add the strained coconut meat back into the blender and blend with the rest of the water. Again strain milk thru the sieve. You should have about 1½ cups of milk.
For AIP version:
Omit all spices not permitted under AIP - use only star anise, cinnamon and cloves for spices
Recipe by Cook2Nourish at https://cook2nourish.com/2017/02/6331.html