Friday, November 4, 2016

Mixed Vegetable Korma - Vegan and Gluten Free

Here at the Taste Chronicles headquarters (AKA my home!) we’re going through a few changes – logistical and dietary.  After living in apartments/ townhomes my whole life, I have finally bit the bullet and moved to a house in the ‘burbs. They tell me this is what it means to grow up.  The jury is still out on this adult-ing thing so I will let you know how it goes later. However, after 13 years of electric/ ceramic cooktops, I finally have a gas stove! I love love love it! I had forgotten how nice it was to cook on good old-fashioned fire.

On the diet front, we have moved to a low gluten/ gluten free and dairy free diet for the most part, which has been an eye opening experience. This has meant a drastic clamp down on processed foods. We were never big on the processed stuff, but now we’ve had to cut it out almost entirely. I am on a bit of a learning curve with this, so if you have any recipes and ideas please share them in the comments. 

This mixed vegetable korma recipe is delicious, vegan and gluten free and more importantly, doesn’t let you feel like you’re going without anything.

Yield - Serves 3 - 4

Time - 1 Hour


250 g French Beans
250 g Cauliflower
1 Medium Potato
2 Medium Carrots
1 Large Onion
1 inch piece Ginger
4 Cloves Garlic
1 Green Chilli
1 Tablespoon Cashews
3 Tablespoons Cooking Oil
2 Cardamom
4 Cloves
1/2 inch Cassia Bark or Cinnamon
1 Cup Crushed Tomatoes (canned okay)
1 Teaspoon Coriander Powder
1.5 Teaspoon Garam Masala Powder
1/2 Teaspoon Sugar
Salt to Taste
1 400 ml (13.5 fl oz) can Coconut Milk


Dice the the vegetables into even sized dice. Roughly chop the onion, ginger and garlic. Deseed the green chilli and roughly chop it up too. In a small grinder (I have used a magic bullet here), add the onion, ginger, garlic, green chilli and 1 tablespoon of cashews. Add a splash of water and grind it all together.

In a pan, heat two tablespoons of oil and saute the cut vegetables till they are partially cooked and lightly colored. 

Lightly pound the cardamom, cassia and cloves with a mortar and pestle. Heat a tablespoon of oil in the pan and toss in the whole spices till they crackle.

Add the ground onion paste and cook it till on medium heat while stirring frequently till the onion is no longer raw. This may take some time but it is important to let the onion cook well.

Add in the crushed tomatoes. Add coriander powder and garam masala powder and cook. Add half a teaspoon of sugar and salt. Cook the tomatoes for about 5-6 minutes.

Add the partially cooked vegetables. Toss it in with the spices. Cook it for a 5 minutes, stirring to prevent it from burning. Check to see if the vegetables are cooked but still crisp. Add the coconut milk and stir the curry.

Cover and bring to a boil. Check and adjust seasoning and turn the heat off.

Serve with rice or rotis.



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