Veggie-Packed Navratan Korma Recipe
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
6 Servings
Ingredients
  • 3 onions, sliced, divided
  • 1 tablespoon + 1 teaspoon ghee, divided
  • ½ cup whole cashews, divided
  • 2 garlic cloves
  • 1 teaspoon ginger paste
  • 1 red chili
  • 1 teaspoon garam masala
  • ½ teaspoon ground coriander
  • 2 tablespoons ground almonds
  • 1 (14-ounce) can coconut milk, divided
  • 1 large piece of cinnamon bark
  • 3 cardamom pods, crushed
  • 1 tablespoon cumin seeds
  • 1 bay leaf
  • 1 cup potato, peeled and diced
  • 1 cup cauliflower florets, cut into equal sized florets
  • 1 cup diced carrots
  • ½ cup green beans, sliced
  • 1 bell pepper, diced
  • ½ cup peas, frozen
  • 1 dash chili powder
  • ½ cup dried pineapple, to garnish
Directions
  1. Add half of the sliced onion to a frying pan, and fry it with a teaspoon of ghee over medium-heat for 5 minutes until softened. Set the cooked onion aside to cool.
  2. Place 2 tablespoons of cashews in a spice grinder and process the cashews until they are a powder.
  3. Into the food processor with the ground cashews, combine the fried and cooled onion, garlic, ginger, red chili, garam masala, ground coriander, ground almonds, and 1-2 tablespoons of coconut milk, until a paste has formed.
  4. Melt 1 tablespoon of ghee in a pan, then add the cinnamon bark, the cardamom pods, and the cumin seeds. Allow the spices to fry and bloom for 1-2 minutes, then add a bay leaf and the remaining sliced onion and cook for a few minutes.
  5. Add the diced potato, carrots, and cauliflower to the pan and stir fry for a few minutes, mixing well to coat the vegetables in the spices.
  6. After about 5 minutes, add the green beans, the bell pepper, and the peas to the pan. Then, add the paste to the pan fry it for 1-2 minutes, stirring it into the vegetables.
  7. Add the rest of the can of coconut milk to the pan, along with a dash of chili powder, and then allow everything to gently stew until the vegetables are just tender.
  8. Once the vegetables are tender, remove the dish from heat and top it with the dried pineapple, the remaining whole cashews, and a handful of fresh cilantro.