aloo korma, gluten free, Indian curry, kids recipes, korma, vegan, Vegan curry, vegetable korma, vegetarian mains
If there’s one thing I’ve seen toddlers, kids and adults all agree on, it’s curry (ok and french fries/chips). My kids have always liked kormas as they are creamy and a little sweet. They don’t pick out the veggies in a curry but mix it all up with their rice and eat the lot.
This is a simple korma, but still tasty. Feel free to substitute full-fat yogurt or coconut milk for the cream to make this vegan. Tonight we are eating it with lemon rice and garlic cilantro flatbread. I like Hugh Fearnly-Whittingstall’s flatbread recipe in a pinch. For a naan-style bread, cook one side under the broiler for a minute (watch that it doesn’t burn). Then take the breads out, flip them, brush them w/ ghee or melted butter, sprinkle with cilantro and garlic slivers and finish under the broiler for another minute.
serves 4 as a main
About 7 fl oz or 3/4 cup heavy cream, half and half, greek yogurt or coconut cream
1/2 onion or 1 small onion, chopped
1/2 cup cashew or other nuts
2 cloves garlic
1 tsp fresh chopped ginger
1 large tomato, chopped
1 jalapeño or serrano chili pepper, deseeded and minced
2 small potatoes, diced
1 celery stalk, diced
1 carrot, diced
handful green beans, halved
1/2 bell pepper, diced
peas, cauliflower or other veg (optional)
200g cooked chickpeas
1 1/2 tsp garam masala
1 1/2 tsp ground coriander
1 tsp chili powder
1 tsp turmeric
1 tbs ghee or light vegetable oil
1 tsp salt (or more to taste)
1 to 2 tsp sugar (optional)
fresh black pepper
handful fresh cilantro
1/2 cup of water or more, as needed
1) First puree the cashews and coconut cream or yogurt in a food processor. Set aside.
2) Next puree the onion, garlic and ginger in a food processor, set aside.
3) Prep the other vegetables and spices
4) Heat up ghee or oil in a large wok or heavy bottomed frying pan and add the dried spices. Cook on the lowest heat for one minute. Then add the pureed onion, garlic and ginger. Cook on med low heat for about 10 minutes. Do not burn.
5) Add the chopped tomato and green chili and cook another five minutes.
6) Add the pureed cream and cashew nut paste and cook for one minute.
7) Add all the chopped vegetables, salt and pepper and water. Mix together and then cover with a lid and cook on med low or low heat until the vegetables are tender and the korma gravy has thickened and richened. Taste and add a little more water if it needs diluting. I prefer half and half in this dish.
Serve with rice, flatbread and a sprinkling of fresh cilantro. This can be made spicy if you leave the chili seeds in.