Koorma Vegetable Curry

The term koorma refers to a Northern Indian style of cookery that utilizes yogurt. For vegans and for those who wish to adapt this to dairy-free, use coconut yogurt.

Serves: 6 to 8

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 3 to 4 cloves garlic
  • 14- to 16-ounce can diced plum tomatoes, undrained
  • 4-ounce can chopped mild green chiles
  • 1 teaspoon each: grated fresh ginger, salt, ground cumin, and coriander
  • 1/2 teaspoon each: ground turmeric, nutmeg, and cinnamon
  • 2 large potatoes, peeled and finely diced
  • 3 heaping cups bite-sized cauliflower pieces
  • 2 large carrots, sliced
  • 1/4 cup chopped fresh cilantro
  • 2 cups fresh or frozen green beans, cut into 1-inch pieces
  • 6-ounce container plain coconut yogurt

Heat the oil plus 2 tablespoons of water in an extra-large skillet or a stir-fry pan. Add the onion and sauté over medium heat until translucent.

Add the garlic and sauté until the onion is golden. Add the tomatoes, chiles, ginger, salt, and spices. Bring to a simmer, then stir in the potatoes, cauliflower, and carrots. Cover and simmer over medium-low heat for 20 minutes, stirring occasionally.

Stir in the cilantro, then simmer for another 5 to10 minutes over low heat, until the vegetables are tender but still firm. While cooking, there should be enough liquid to form a sauce; if needed, add additional water, but not so much that the mixture becomes soupy.

Steam the green beans separately until they are bright green and crisp-tender (I like to add them at the last minute so they retain their color and texture). Stir into the vegetable mixture. Remove the heat, and stir in the yogurt. Serve at once.

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