Creado con IA
Vegetable Korma
40 min 233 kcal por ración Fácil
Ingredientes
4 Raciones
- vegetable oil1 tablespoon
- large onion1 whole
- garlic2 cloves
- ginger1 tablespoon
- cauliflower florets1 cup
- green peas1 cup
- large carrot1 whole
- bell pepper1 whole
- cumin1 teaspoon
- coriander1 teaspoon
- turmeric1/2 teaspoon
- paprika1/2 teaspoon
- coconut milk200 milliliters
- fresh cilantrofor garnish
Preparación
- 1
Heat the vegetable oil in a large pan over medium heat.
- 2
Finely chop the onion, mince the garlic, and grate the ginger, then add them to the pan and sauté until the onion is translucent.
- 3
Cut the cauliflower into small florets, dice the carrot, and chop the bell pepper into bite-sized pieces.
- 4
Add the cauliflower, green peas, carrot, and bell pepper to the pan and cook for about 5 minutes, stirring occasionally.
- 5
Stir in the cumin, coriander, turmeric, and paprika, and cook for another 2 minutes until the spices are fragrant.
- 6
Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat and let it cook for 10-15 minutes, or until the vegetables are tender.
- 7
While the korma is simmering, finely chop some fresh cilantro for garnish.
- 8
Once the vegetables are cooked to your liking, remove the pan from the heat.
- 9
