Fancy Korma from Goa
10min
40min
50min
Admittedly, this recipe requires a bit more effort than usual. It's more work and a bit more complicated. In return, you do get a nice spicy curry, which is packed with vegetables. Despite being spicy, it is anything but spicy curry. Therefore, it is also very suitable for children. Because some of the vegetables are blended you don't even realize there are so many vegetables in it. The chickpeas makes it a good vegetable source of protein.
This recipe is inspired by the recipe for Traditional Goan Korma from VEGAN by The Happy Pear ️, from Fancier curry. Compared to the other curries in the book, it is also fancy and requires some time and attention. I made it a little easier here and there.
Want it even easier? I haven't tried it, but I think the curry is also very tasty if you just cook all the vegetables in the pan and skip the oven and the blender . Maybe not as authentic, but a lot less work. I would then omit the grated coconut and almonds, though, so that the sauce stays a little smoother.
Tips
- Make sure you have all ingredients ready and prepared in advance
- Instead of almonds, you can use cashews for the sauce
- For this recipe you need a blender needed
- Want to add extra flavor to the dish? Then toast the herbs a few minutes in a dry pan before adding them to the sauce
ingredients
for 4 people
- 1cauliflower in florets about 500 grams
- 1rode paprika in grove stukken
- 2carrots in slices of about 1 cm
- 1 tbspoil
- pinch ofsea salt
- 2onions chopped
- 3 clovesgarlic chopped
- 2 cmginger chopped
- 2 tinkikkererwten afgespoeld en uitgelekt
- 1 candiced tomatoes
- 1 cancoconut milk
- 1 tbspmaple or agave syrup
- pepper and salt to taste
herbs
- 3 tbspgrated coconut
- 3 tbspcurry powder
- 2 tbspalmonds ground
- 1tspground coriander seed
- 1tspgaram masala
- 1tspground cumin seed
- 1tspsalt
- 0.5tspkurkuma
toppings
- roasted cashews
- fresh cilantro or leaf parsley
Preparation
Preheat the oven to 200°C
Cover a baking sheet with baking paper
Mix the cauliflower with half a tablespoon oil and some salt in a bowl. Spread this over a little more than half of the baking sheet
Put the bell pepper and carrot in the same bowl. Mix again with half a tablespoon oil and some salt. Spread over the other half of the baking sheet. Is your oven not big enough? Optionally, you can also add carrot and bell pepper 10 minutes cook
Fry the vegetables 20 minutes in the oven until tender
Meanwhile, heat the rest of oil in a large skillet. In it, sauté the onion, garlic and ginger until they begin to look brown, about 5 minutes
Put the onion, garlic and ginger along with the bell pepper and carrot in the blender jug. Add the diced tomatoes, coconut milk, spices and maple syrup, and blend until smooth
Add the cauliflower to the skillet along with the sauce. Add the chickpeas and bring to a boil
Let it simmer gently for another 5 to 10 minutes , allowing all the flavors to be absorbed well and the sauce to thicken a bit
Taste, and season with additional salt or herbs if desired
