Simple Southern Vegan korma with mixed veggies

You have a left over vegetables in your fridge but stuck not knowing what to make. Or you just want to make a simple yet healthy meal with vegetables. We got you! With our masala blend you can make a vegetable korma that is not just quick and easy to make but delicious as well. 

The beauty about this recipe is that it doesn't matter which mix of vegetable you add as long as they are all vegetables. ;)

Serves - 2

Spice level - Mild

Ingredients:

Preparation :

Pre prep needs:

Soak the coconut and cashews for 10 mins in water and strain the ingredients. Now in blender(you can also use a pestle and mortar) add the cashews and coconut add a pinch of salt and 1/4 tsp of 'The one curry' and blend it into a fine paste with adding a little bit of water. But if you don't have cashews or coconut you can just use coconut cream or regular cream(non vegan)  at the end and skip this step

The Base:

1. Take a curved or flat bottomed pan/pot and bring it to a medium flame and add 30 ml oil of your choice.
2. Usually garam masala spices(cardamom, cloves, cinnamon) are added but our 'one curry' has all that you need so you can add a 1/4 tsp of 'The One Curry' Masala. Let the oil get nicely infused.
3. Add chopped onion and sauté till it turns gold brown
4. Add the chopped/grated ginger and garlic and sauté for a minute
5. Add all the tomatoes give it a bit of stir for a minute.

The Masala:

1. Add 1/2  tbsp of the The one curry masala
2. Add 1/2 tbsp salt 
3. Give it a good mix
4. Add a little bit of water to avoid burning
5. Keep sautéing till the entire mixture turns nice and soft for about 2-3 mins
6. Tomato Test: You should now see the tomatoes completely turned soft and mushy

The Main:

1. Now add all the vegetables
2. Give it all a good mix 
3.  Now add the coconut cashew paste or 35 ml of coconut cream or table cream(non vegan) and give it a nice mix. 
4. Add water. The quantity of water you add should be in the  same level of the entire mix at this point(usually about 1 1/4 cup). Give it a good mix
5. Salt and heat Test: Do a final salt and heat test and add salt or black pepper as per your liking.
6. Add a tiny squeeze of lemon (optional)
7. Put the lid on and bring the flame to high and let it all come to a nice boil.

The Simmering:

1. As soon as you see entire gravy boiling close the pot with the lid and reduce the flame to simmer(between medium and sim) for 15 mins. Give it a couple of stirs in between the 15 mins to make sure the bottom doesn't burn and put the lid back on.
2. After 15 mins remove the lid and bring to a medium flame let it boil for another 3 mins until the entire water content reduces to 60% of its initial level. ( It should have turned thicker and oil should separate out)
3. Consistency test: The gravy should not be runny. It should be in the constituency of a table cream
4. Add some cilantro leaves (1/4 cup).

Enjoy with Rice or Parotta or Naan bread!!