How to Cook Veggie Korma

lickety-split, super quick curry but i didn't have almonds so had to improvise with tahineh. Imma just say: it worked!

635 Views 30 Likes
How to Cook Veggie Korma Recipe
13 Steps
Ingredients
Embed
1
Toast coriander and cumin seed in a dry skillet and then add to the mortar.

Toast coriander and cumin seed in a dry skillet and then add to the mortar.

2
Pestlize the crunch right out of em. Take it! take it!

Pestlize the crunch right out of em. Take it! take it!

Recommended For You
3
After you toast the seeds, spill a little oil into the pan. That shit will heat up RIIIIIIGHT quick. Pour in the nigella seeds and fry, a minute or so in, add turmeric and toss them around the pan.

After you toast the seeds, spill a little oil into the pan. That shit will heat up RIIIIIIGHT quick. Pour in the nigella seeds and fry, a minute or so in, add turmeric and toss them around the pan.

4
Blend the onion and three dried chilies (seeds removed) in a food processor until well blended, as paste as paste can be. Like, pasty.

Blend the onion and three dried chilies (seeds removed) in a food processor until well blended, as paste as paste can be. Like, pasty.

5
Add onion to the pan with the nigella seed and stir it around.

Add onion to the pan with the nigella seed and stir it around.

6
And now, the crushed seeds get lumped into this mess. Doesn't it look despicably dry right now? If no-one is looking I would just encourage you to spit in here. I mean, why not? It's YOUR life!!!!

And now, the crushed seeds get lumped into this mess. Doesn't it look despicably dry right now? If no-one is looking I would just encourage you to spit in here. I mean, why not? It's YOUR life!!!!

7
Wow, I sure spit a lot! Or, I used some ladle-fuls of stock from boiling the rootie-tootie vegetables to soak these smooshed seeds. This will be the cradle of saucilization. Honour her.

Wow, I sure spit a lot! Or, I used some ladle-fuls of stock from boiling the rootie-tootie vegetables to soak these smooshed seeds. This will be the cradle of saucilization. Honour her.

8
I put in like a BIG pile of yoghourt. Thick. A big, thick pile of yoghourt.

I put in like a BIG pile of yoghourt. Thick. A big, thick pile of yoghourt.

9
Some creamed coconut and a sprinkle of sea salt too. Melt it down. I added the chopped green chilies to this too. This was the moment.

Some creamed coconut and a sprinkle of sea salt too. Melt it down. I added the chopped green chilies to this too. This was the moment.

10
I wanted to creaminess to come from multiple directions so I added some tahineh as well. When this is blended I pour and scrape it into the pot with the veggies and stock.

I wanted to creaminess to come from multiple directions so I added some tahineh as well. When this is blended I pour and scrape it into the pot with the veggies and stock.

11
These are the boiled vegetables in less of the stock/pot liquor since some went to the sauce. I opened a tin of peas and chucked 'em in too. I would say its for colour but seriously, look at this!

These are the boiled vegetables in less of the stock/pot liquor since some went to the sauce. I opened a tin of peas and chucked 'em in too. I would say its for colour but seriously, look at this!

12
Some baby spinach. I deveined them cuz I do that. Like obsessively. Add the spinach and the rest of the chopped green chilies and then simmer for a while. Like 20 minutes.

Some baby spinach. I deveined them cuz I do that. Like obsessively. Add the spinach and the rest of the chopped green chilies and then simmer for a while. Like 20 minutes.

13
Finished with a bowl of short grain sweet rice, and some coriander leaves on top. A squeeze of lemon won't hurt either.

Finished with a bowl of short grain sweet rice, and some coriander leaves on top. A squeeze of lemon won't hurt either.

keyboard shortcuts:     previous step     next step
Comments
0 COMMENTS
View More Comments