Vegan Korma Curry My favorite food in the world is probably curry, just curry in general, Thai, Indi

Vegan Korma Curry My favorite food in the world is probably curry, just curry in general, Thai, Indian, whatever.  I always try and make what I eat at these restaurants, and I’ve never been very successful, until now!  Last night I made a freakin’ delicious vegan Indian korma curry. By korma I mean, I looked up a million different recipes for korma and did my best to get as close to an Indian restaurant taste as I could.  ~The sauce~Ingredients:1 tablespoon coriander seeds1 tablespoon cumin seeds1 tablespoon turmeric1 tablespoon cardamon 2-3 clove buds ½ teaspoon cinnamon½ teaspoon nutmegGinger root (I used probably a 1 in x 1/3 in piece) Chili flakes for taste5 chopped garlic cloves (I used like 7 though, your call, I love garlic)1 chopped shallot (or white/yellow onion)Salt and pepper for taste1 can of coconut milk For coriander, cumin and clove in seed form, muddle as much as possible into as much of a powder as possible.  If you don’t have a muddler, probably just purchase these as powder form. ~The Veg~This can be whatever you want. I choose green beans, crimini mushrooms, a bell pepper, bok choy, and tofu.  Once you choose your veg, roast them in the oven till they start to get soft but not too brown(I did not roast the bok choy that went in the sauce towards the end).  To roast veg :Heat oven to 350 degrees FChop up veggies and place them on a baking sheetAdd a little oil to the veg and stir it around so it gets on everythingAdd spice for taste if desired (I added salt, pepper and turmeric powder)Place in oven for about 20 minutes or until slightly soft~The Curry~To make the sauce, I used basically a soup pan. I’m sure this could be done with a normal frying pan, its just easier to do with a deeper pan because you’ll want to let the veg simmer in the sauce for a bit. 1. Warm up oil in the bottom of the pan (I used coconut oil per usual).2. With the heat on low, add spices to the oil (coriander, cumin, clove, cardamon, turmeric, cinnamon, nutmeg, chili flakes… am I forgetting any?). Let these simmer while stirring every once in a while so they don’t burn. Let simmer for about 3-5 minutes.3. While spices are simmering, grate ginger root into the mix of spices.  It’s better to do this right above the pot because then the ginger juice can get in there as well, more flavor.4. Add chopped shallot and turn the heat up to medium.  Stir this continuously so the shallot doesn’t burn.  Do this for about 5-7 minutes or until shallot is clear (if you can see through the spices).5. Add roasted veg to the pot and stir around so spices and shallot are able to coat the veg.  Let this cook for about 5 minutes while stirring.6. Add chopped garlic cloves to the veg mixture.  Add coconut milk.  I only needed one can but use as much to cover the vegetables.  Bring this to a boil, add salt and pepper to taste.7. Once boiling, bring curry to a simmer.  This is when I added my bok choy so it wouldn’t get to mush when the rest was cooking.  Let simmer for about 7-10 more minutes, or until you really can’t stand it anymore.8. Enjoy! -- source link

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