Vegetable korma curry

Ingredients

• 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 chilies
• 1 red chili
• Vegetables
• 10 long beans - cut into 1 inch length
• 1 medium size carrot - remove skin and cut into medium size chunks
• 3 medium size potatoes - cut into medium size chunks
• 1/4 cabbage - cut into medium size pieces
• Others
• 1 large onion - sliced
• 1 1/2 tsp turmeric/kunyit powder
• 1 1/2 tbsp lime juice
• 2-3 sprigs curry leaves - sliced/shredded
• 3 tbsp oil
• Salt for taste

Preparation

• When oil is heated, saute onion to soften.
  
  Add blended/grounded ingredients.
  
  Continue to fry until oil splits.
  
  Add beans, carrot, potatoes and turmeric powder. Stir for 1-2 mins.
  
  Pour 3/4 liter of water and salt for taste.
  
  At the point carrot and potatoes are 3/4 tender, add cabbage, long beans, curry leaves and lime juice. Sitr all in.
  
  Simmer until heated through or until veges are soft and tender.

Questions

Photos of members who cooked this recipe