Summary

Ingredients

• 1 can coconut milk, unsweetened
• 200 g natural yourt
• 4 tablespoon desiccated coconut
• 5 tablespoon cashew nuts
• 2 cloves garlic
• 1 onion (s), white or red
• 1 cm ginger root
• salt
• Chili powder
• Curry powder
• turmeric
• Coriander powder
• Cinnamon powder
• cumin
• Paprika powder, noble sweet
• 1 teaspoon, leveled mustard seeds
• some sunflower oil
• 1 medium carrot (s)
• 0.5 ½ m. Zucchini
• 2 small potatoes
• 5 tablespoon peas

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Instructions

1. Cut the zucchini and carrots into fine pieces or strips. Peel and quarter the potatoes and cook in salted water until they are al dente. Cut the onion into cubes or thin half rings.
2. Puree the cashew nuts, coconut milk and yoghurt to a pulp. Press the garlic and ginger through the garlic press.
3. Heat the oil in a saucepan, then add the mustard seeds and heat until they start to crack. Add onions, garlic and ginger and sauté briefly. Add zucchini and carrot pieces, sauté for 1 minute, deglaze with a little hot water and simmer a little. Then add the coconut milk mixture, peas, desiccated coconut and potatoes and reduce the temperature. Season with salt, chilli and spices according to taste and simmer over a low flame for about 20-30 minutes. Stir occasionally so that nothing burns to the bottom.
4. While the korma is simmering, you can cook the rice or prepare a naan.
5. Tip:
6. You can use other vegetables for this recipe or you can not use all of the varieties listed above.