This vegan version of Navratan Korma is a delightful blend of flavors and textures, making it a perfect choice for special occasions or a comforting dinner at home.
This vegan version of Navratan Curry is a delightful blend of flavors and textures, making it a perfect choice for special occasions or a comforting dinner at home. The creamy coconut and cashew-based sauce, combined with the sweetness of fruits and the earthiness of vegetables, creates a harmonious and satisfying dish that's both delicious and nutritious.
Mildness of Navratan Curry makes it approachable for individuals who are not accustomed to the bold and fiery flavors often associated with Indian cuisine.
Vegan Navratan Curry
1 cup cashews, soaked in hot water for 30 minutes
1 cup coconut milk
1 onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
1-2 green chilies, chopped (adjust to taste)
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoon cinnamon powder
1 teaspoon cardamon powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
3 cups mixed vegetables (e.g., carrots, peas, beans, cauliflower)
handful of raisins
pistachios for garnish
1. Drain the soaked cashews and blend them into a smooth paste with coconut milk in a blender. Set aside. 2. Using water frying method fry chopped onions and sauté until they turn translucent. 3. Stir in minced garlic, grated ginger, and green chilies, and cook for a couple of minutes. 4Add ground coriander, cumin, turmeric, garam masala,cinnamon and cardamon. Cook for another 2-3 minutes, allowing the spices to bloom. (Add splash of water if too dry) 4. Pour in the cashew-coconut paste and simmer the sauce until it thickens up. 5. In a separate pan sauté vegetables until they start to go soft. 6. Pour the prepared korma sauce over the sautéed vegetables and stir well to coat. 7. Gently fold in raisins. 8. Simmer the mixture for another 5-7 minutes, allowing the flavors to meld together and the fruits to become slightly tender. 9. Garnish with chopped coriander and pistachios
Happy Cooking1. In a food processor process all ingredients , except tofu into a smooth paste 2. Add this marinating mixture to the tofu and stir well. 3. Keep it in the fridge overnight or up to 24 hours. 4. Before cooking preheat the oven to 180C. Thread marinated tofu cubes onto skewers. 5. Bake in the oven for 20-25 min. 6. Serve with salad and brown rice.
Happy Cooking 👩🍳👩🍳👩🍳