INGREDIENTS
Creamy Coconut Vegetable Korma
Servings - 2 - 3
INGREDIENTS

Water - 1 litre
Potatoes - 200 grams
Cauliflower - 150 grams
Carrots - 135 grams
Green beans - 100 grams
Bell pepper - 375 grams
Sweet corn - 135 grams
Green peas - 120 grams
Dry red chili - 5
Coriander seeds - 15 grams
Cinnamon stick - 2 inch
Cardamom - 6 pods
Cloves - 1 tablespoon
Black peppercorns - 1 teaspoon
Turmeric - 1 teaspoon
Cumin - 1 tablespoon
Fennel seeds - 1 tablespoon
Oil - 2 tablespoons
Onions - 100 grams
Ginger - 1 teaspoon
Garlic - 1 teaspoon
Tomato puree - 100 milliliters
Coconut milk - 400 milliliters
Cashews paste - 120 grams
Lemon juice - 1 tablespoon
Water - 100 milliliters
Prepared curry powder - 1 tablespoon
Garam masala - 1 tablespoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Turmeric - 1 teaspoon
Cardamom powder - 1/2 teaspoon
Pounded cloves - 1/2 teaspoon
Fennel powder - 1/2 teaspoon
Yogurt - 100 grams
Brown sugar - 1 tablespoon
Salt - 1 teaspoon
Coriander - for garnishing
PREPARATION
1. Heat 1 litre water in a heavy skillet, add 200 grams potatoes, 150 grams cauliflower, 135 grams carrots, 100 grams green beans, 375 grams bell pepper, 135 grams sweet corn, 120 grams green peas and mix it well.
2. Bring it to a boil.
3. Boil for 7 - 10 minutes.
4. Remove it from heat and keep aside.
5. Take a pan, add 5 dry red chili, 15 grams coriander seeds, 2 inch cinnamon stick, 6 pods cardamom, 1 tablespoon cloves, 1 teaspoon black peppercorns, 1 teaspoon turmeric, 1 tablespoon cumin, 1 tablespoon fennel seeds and dry
roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.
6. Transfer this into a blender and blend it into a fine powder. Keep aside.
7. Heat 2 tablespoons oil in a heavy skillet, add 100 grams onions and fry till translucent.
8. Add 100 milliliters tomato puree and mix it well.
9. Then, add 400 milliliters coconut milk and mix it well.
10. Bring it to a boil.
11. Add 120 grams cashews paste, 1 tablespoon lemon juice and mix it well.
12. Add 100 milliliters water and mix it again.
13. Bring it to a boil.
14. Now, add 1 tablespoon prepared curry powder, 1 tablespoon garam masala, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon turmeric, 1/2 teaspoon cardamom powder, 1/2 teaspoon pounded cloves, 1/2 teaspoon fennel powder and mix it well
15. Cook for 3 - 5 minutes on medium heat.
16. Then, add 100 grams yogurt and mix it well.
17. Add 1 tablespoon brown sugar, 1 teaspoon salt and mix it again.
18. Now, add the boiled veggies in it and mix it well.
19. Cook for 5 - 7 minutes on medium heat.
20. Garnish with coriander.
21. Serve hot with rice or naan.