Vegetable Korma

  • 1 pkg of frozen mixed vegetables
  • 2 potatoes, peeled and diced
  • 1 medium onion, sliced
  • 6 slices of gingerroot
  • 2 hot chilies, split lengthwise
  • 1 cinnamon stick
  • 3 cloves
  • 1 ½ tsp salt

ground masala: (grind in spice or coffee mill)
4 tsp coriander, ½ tsp cumin, ¼ tsp cayenne, ¼ tsp black pepper, ¼ tumeric, ¼ tsp fennel

½ head of cauliflower, cut into florets
1 cup coconut milk

tempering oil:
2 tbsp canola oil, ½ tsp mustard seeds, 2 dried red chilies,12 fresh curry leaves, 1 ½ tbsp. finely chopped onion or shallot

Put ingredients up to and including ground masala into a large pot with 1 cup of water and bring to a boil. Simmer for 10 minutes. Add the cauliflower and ¾ cup coconut milk and cook another 5 o 10 minutes. Add the remaining coconut milk.

For the tempering oil, heat the oil, mustard seeds and red chilies over medium high heat. When the mustard seeds crackle, add the curry leaves (stand back and use the lid because they tend to splatter oil) and onions. Fry until the onions brown. Pour mixture into the vegetables and stir.

Based on Maya Kaimal’s Savoring the Spice Coast of India, HarperCollins 2000.

( for lickystickypickyshe)