GREEN PEAS COOCONUT KORMA/VEGAN CURRY
Yum
This green peas korma/curry is my husband favorite vegan recipe, it goes well with almost anything, i usually serve these with roti/ falt bread. It is easy to prepare. Here is what you will need.
The dried green peas are soaked overnight or atleast for 6hrs, pressure cook them with little water, for one cup of soaked peas, add half a cup of water. Do not add too much of water to the peas while pressure cooking, it may peel its outer skin or tend to be mushy. We want the peas like steam cooked, so it still holds its shape but cooked completely. You can also use frozen peas if the dried variety is not available, where you need not pressure cook them, just use them directly to the curry. I recommend dried peas over frozen one, as they taste great when cooked this way.
TIPS
The other variation of this curry is, you can substitute with cream, instead of coconut.
You could also use few chopped potatoes to the korma if you prefer.
The dried green peas are soaked overnight or atleast for 6hrs, pressure cook them with little water, for one cup of soaked peas, add half a cup of water. Do not add too much of water to the peas while pressure cooking, it may peel its outer skin or tend to be mushy. We want the peas like steam cooked, so it still holds its shape but cooked completely. You can also use frozen peas if the dried variety is not available, where you need not pressure cook them, just use them directly to the curry. I recommend dried peas over frozen one, as they taste great when cooked this way.
Soaked and boiled dried green peas - 2 cups
onion - 1 big sliced
tomatoes - 2 chopped small
green chili - 1
coriander powder - 11/2 teaspoon
red chili powder - 1 teaspoon
cilantro to garnish
oil - 4 teaspoon
water - half cup
To grind
coconut slices - 2 tablespoon
fennel seeds - 1/2 teaspoon
cloves - 2
ginger - 1 inch size
garlic cloves - 4
cinnamon stick - half inch
 |
| Add caption |
 |
| roasted coconut, cloves, fennel, ginger, garlic, cinnamon |
 |
| into the blender |
 |
| smoothly grinded mixture |
 |
| separate pan, saute onions, green chili |
 |
| coriander, red chili powder added |
- Heat a pan, add a teaspoon of oil and roast all the ingredients listed under to grind on medium flame.
- Once roasted, let it cool down and grind them in a blender into a smooth mixture.
- Now in a separate pan, pour the oil, once hot, add the cumin seeds, green chili,add the sliced onions, allow it to turn transparent which may take about 5 to 7mins,
- Then add the coriander powder, chili powder, saute well with the onions for 5 mins.
- Now add the cubed tomatoes, wait until it turns mushy, this may take about 7 mins.
- Next add the grinded mixture with about half a cup of water, and bring it to boil.
- Now add the boiled green peas to the curry and let it simmer on medium flame for 15 mins.
- Garnish it with cilantro.
- Serve this korma hot for roti or any flat bread, a perfect vegan curry.
TIPS
The other variation of this curry is, you can substitute with cream, instead of coconut.
You could also use few chopped potatoes to the korma if you prefer.
Comments
Post a Comment