Winter warmer = korma … vegetable korma curry with mustard seed coconut rice
I’m officially “ketosis” freezing, I can’t get enough layers on today, even inside. We all have colds here at the moment, so needed a hot, warm, filling pick me up ! Hello Mr. Korma, come on in ….
Please don’t be scared of making your own pastes, they are so much better for you than the bottled variety (& Opti legal), and seriously takes 10 mins to do from start to finish. Chuck them in the freezer for an anytime flavour sensation for your vegetables.
This is a very mild curry, so if you want flavour without the heat, then give this a go.
Vegetable Korma Curry
2015-08-04 21:37:11
Serves 6
Filling, warming and tasty curry, mild in flavour, yet complex enough to be enjoyable to eat, especially coupled with the mustard seed rice.
Total Time
40 min
Coconut milk
- 1 cup cauliflower riced
- 1 cup water
- 4 tbs coconut oil
- 3 drops of coconut essence
Curry paste
- 1 tbs cumin seeds
- 1/4 cup tomato paste
- 1/4 cup chopped fresh coriander
- 2 garlic cloves, crushed
- 1 tbs garam masala
- 3 tsp finely grated fresh ginger
- 2 tsp ground coriander
- 2 tsp sweet paprika
- 2 tsp ground turmeric
- 1 tbs coconut oil
- 1/4 cup water
Curry
- 1 brown onion
- 3 carrots
- 1 cup chopped cauliflower (extra for the curry) cut into florets
- 1 bunch brocollini
- 1 cup sliced green beans
Curry paste
- Blend the cumin seeds, tomato paste, fresh coriander, garlic, garam masala, ginger, ground coriander, paprika and turmeric in a blender until coarsely chopped. Add water and coconut oil and blend until smooth. Let sit.
Coconut milk
- For the coconut milk, in a small saucepan heat 1 tbs coconut oil on medium heat. Add riced cauliflower and cook for 2 mins stirring. Add water and coconut essence. Cook for 15 mins then blitz.
Curry
- In a large pot, add at least 1/2 cup of the paste. Cook off for a couple of minutes then add 1 tbs coconut oil, onion and carrots. Cook for 10 minutes stiring occasionally. Add chopped cauliflower, broccolini and beans, and cook for 20 minutes until all veges are cooked through. Add the cauliflower coconut milk and simmer for a further 5 mins until thickened. Season.
- Serve korma topped with a few sprigs of coriander and cauliflower rice.
Notes
- Freeze any leftover paste for next time
- Freeze leftover curry in single serves for a quick easy meal
- This is quite a mild curry, so add chilli if you like it
Nutritional Panel notes
- This is a US based scoring system, so notes fibre as a sub category of carbs, so you need to minus fibre to get the total carb count for the Australian & NZ calculation
Opti Cook https://opticook.org/
Mustard seed coconut cauliflower rice
2015-08-04 21:31:13
Serves 6
The mustard seeds just give the rice a bit of a zing and crunch complimented by the sweetness of the coconut oil. Tasty little number !
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
- 2 cups of cauliflower (riced)
- 1 tbs coconut oil
- 1 tbs mustard seeds
- 1 cup of vegetable or chicken stock (low salt)
Instructions
- In a saucepan, add coconut oil on medium heat. once melted, add mustard seeds, wait until they pop, then add the riced cauliflower. Stir and add the stock. Simmer until cooked through, approx. 10 minutes. Season and serve.
Notes
- Mustard seeds can be purchased from Indian food stores or in some supermarkets.
Nutritional Panel notes
- This is a US based scoring system, so notes fibre as a sub category of carbs, so you need to minus fibre to get the total carb count for the Australian & NZ calculation
Opti Cook https://opticook.org/
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Tracy Burrows
June 21, 2016
Hi Joni – In the ingredients list for the curry you mention 3 lots of cauliflower – 1 cup riced; 1/2 cup florets; and 1 cup cauliflower (extra for the curry) cut into florets. But in the instructions you only mention using cauli twice – once for the coconut milk, and then to add to the curry. I just wanted to confirm if it’s the florets or the riced cauliflower that gets used for the coconut milk – and then what the additional cauli is used for.
thanks
Tracy Burrows
Joni Condos
June 21, 2016
Hi Tracey ! Oh geez one of my older recipes, I’ve updated it to make it way easier to follow including headers for the paste, coconut milk & curry itself.
I’ve also removed the half cup cauli florets from the ingredients list, I anticipated having to use a “filler” for the paste but didn’t need to in the end !
I hope the recipe now makes much more sense ! If love to hear what you think of it too 🙂
Cheers, Joni
Tracy Burrows
June 21, 2016
thanks Joni – just glad I hadn’t misread something! I’ll (hopefully) be cooking this up tonight so will let you know how it goes!