Tuesday, March 12, 2013

Vegetable Korma Curry

Sometimes, even as bloggers we can't avoid making the same dish over and over again. You agree? I do sincerely. Unless of course for bloggers who cook for the sake of impressing their followers instead of being practical with what really goes on behind the scene. My family is my priority, so, I cook what I think pleases them instead of being selfish by cooking because of blogging. I can't speak on behalf of others, for me, blogging may be interesting, challenging or to fan my popularity, at the end of the day, what is point of blogging fame at the expense of neglecting our family? Tell me. No doubt I respect bloggers who can day in day out do nothing except constantly stay on the visual world, I definitely can't.

Right now, I think its best we cut off this sensitive topic before I gather more enemies, this Vegetable Korma Curry by far is not the same as the previous Vegetable Kurma (Mutton Kurma). No, it is not. This one is made with blended spices, indeed, as the name suggests, it is 100 % a pure vegetarian dish (Stir Fried Vegetarian Mutton, Dhal Vegetable Soup, Thai Green Vegetable Curry, Curry Leaves Fried Mee Hoon, Potato Green Peas Curry & Nasi Lemak Vegetarian Mutton Rendang), To begin, ground/blend the ingredients for the gravy/curry, then cut up the vegetables and finally, made this delicious colourful attractive korma which you can pair with Cumin Spinach Stir Fried, Garlic Coriander Rice, Mango Chutney and Ghee Almond Rice.  

To ground/blend
4 garlic
1/2 inch ginger
1 tbsp kas-kas/poppy seeds
2 tbsp grated coconut (can also use dessicated coconut)
3 green chillies
1 red chilli

10 long beans - cut into 1 inch length
1 medium size carrot - remove skin and cut into medium size pieces
3 medium size potatoes - cut into medium size pieces (with or without the skin)
1/4 cabbage - cut into medium size pieces

1 large onion - sliced
1 1/2 tsp turmeric/kunyit powder
1 tbsp lime juice (or per taste)
2-3 sprigs curry leaves - sliced/shredded
3 tbsp oil
Salt for taste

When oil is heated, sauté onion.
Add blended/grounded ingredients.
Continue to fry until oil splits.
Add carrot, potatoes and turmeric powder.
Stir for 1-2 mins.
Pour 3/4 litre of water and season with salt.
Stir and simmer so that carrot and potatoes are 3/4 tender.
Now add, cabbage, long beans, curry leaves and lime juice.
Stir and simmer to heat through and to soften veggies.
Remove from heat or dish out.
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  1. this reminds me of a certain thai dish - green curry!

  2. Your last post on Google+ was showing mutton bone marrow curry. I thought that was your recent one.
    I love vegetables and specially the green color in the dish. This looks quite different from the korma curry that I have tried and cooked.Something I should try.

  3. That is yummy korma curry Nava, I love to try for my appam.

  4. Your chicken curry dish was satisfyingly full flavoured and totally fulfilling to the taste bud, so I'm sure the vegetarian dish will not disappoint as well, with your creative touch.

  5. Your curry looks good . I like it with a lot of kacang panjang. they taste nicer

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  7. Thats an awesome looking curry and so easy to make :)

  8. I am simply loving the colour of the curry...looks so yum

  9. This looks delicious no matter the color curry taste amazing.


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