Vegetable Korma with Homemade Curry Paste and Warm Naan


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In one of my preferred cookbooks, there’s a chapter entitled ‘Nice with Rice.’ I’ve actually always enjoyed the idea that we might sort dishes by their selected starch. Instead of being good with rice (or in addition to that quality), today’s approximately pictured vegetable curry is in the category ‘bon with naan.”

That naan originates from Stonefire, maker of traditional naan, roasted in ovens far hotter than ours get at home. While I have made paratha, roti, as well as samosas, I have never attempted my hand homemade naan, due to the fact that I do not have a tandoori oven. Whereas Stonefire does: their naan, made with an olden dish that utilizes both buttermilk and ghee, gets baked utilizing new technology that simulates the 6,000-year-old technique of making naan in a tandoor oven. I keep bundles of Stonefire naan in the freezer (there are entire grain, garlic and sweet chili variations in addition to original), then bake them up, brush with butter, and eat them.

And what do I eat them with?

Well. Back in December, I asked exactly what food you might like to see discovered more on the blog, and you said Indian. Then in January, I told you my food resolutions, and one was to make Indian (and Thai) curry pastes in your home. For today’s bon with naan curry-not specifically a korma, but something like it-I got out my mini food processor, got ginger, garlic, cilantro, and serranos, and started making a curry paste.

The approach for any curry paste is easy: integrate natural herbs, chilies, nuts, garlic, ginger, aromatics, tomato, onion, oil, or toasted flavors in different proportions and grind or pound them into a goop.

The interaction of tastes in the paste contributes a deep flavoring, and in some cases major flavor, to your stews. To make any curry, you merely heat up some oil in a pan, toast the paste in it, and add whatever ingredients you ‘d like, from protein and veggies to coconut milk, stock, or cream. Both making curry paste and making curry are a lot easier than you ‘d think, and a lot less dangerous than opening a can of paste from an unknown brand and finding your supper requires about 6 cups of salt to taste like anything.

Today I am presenting among the first pastes I try out, a simple mix that takes grocery store ingredients and turns chickpeas, broccoli, carrots, and cilantro into a complex vegetarian curry whose sauce you’ll be hurting to take in with toasty naan.

This post was sponsored by Stonefire. Identify where to obtain your own naan on Stonefire’s store finder. Thanks for supporting the sponsors that keep Big Girls, Little Kitchen area delicious!


Vegetable Korma with Homemade Curry Paste and Warm Naan
Serves 4

Many * North Indian curries don’t utilize coconut milk, but rather a combo of water/stock and cream or yogurt. Because Alex stays clear of milk, I utilized coconut rather, making this some kind of insane Thai-Indian hybrid. The paste makes enough for 2 batches of curry. Absolutely get entire cumin and coriander for this (the ground things won’t be the same).

* thanks to a reader for remedying me – South Indian curries do undoubtedly make use of coconut milk, making this a reasonably typical curry.


For the paste:
1 tbsp cumin seeds
2 tsps coriander seeds
1/2 tsp coarse salt
2 cloves garlic
2 tbsps roughly sliced fresh ginger
3 tablespoons neutral oil, like safflower
2 fresh serranos, seeds removed and coarsely chopped
3 tbsps raw cashews
most of 1 small lot fresh cilantro, including stems (save some for garnishing the finished curry)

For the curry
2 tablespoons neutral oil, like safflower
1 onion, halved and sliced
1 / 2 head cauliflower, gotten into florets
1 / 2 head broccoli, gotten into florets
1 huge carrot, cut into 2-inch pieces, then cut in half lengthwise
1 small sweet potato, peeled off and cut in 1-inch cubes
2 tbsps Thompson raisins
1 14-ounce can chickpeas
1 14-ounce can whole coconut milk
Toasted cashews, for serving
Naan, for serving

Make the paste: in a dry pan, toast the cumin and coriander. Contribute to a small food processor with the coarse salt and grind to break up. It’s fine if a couple of are still entire. Add the garlic, ginger, oil, serranos, cashews, and cilantro and pulse to turn into a rough-textured paste.

Make the curry: heat the oil in a Dutch oven or huge skillet over medium-high heat. Include 1/4 cup of curry paste and cook, stirring, until fragrant. Lower the heat to medium, then add the onion and cook till softened, 1 to 2 minutes. Include the can of coconut milk, then fill up the can with water and add that too. Bring to a boil, stirring to liquefy the paste in the water/coconut milk.

Add the cauliflower, broccoli, carrot, sweet potato, raisins, chickpeas, and 1/2 teaspoon salt. Return to a boil, then lower the heat and simmer revealed up until all veggies are soft and stew has thickened, 15 to 20 minutes. Serve, sprinkled with toasted cashews and a couple of leaves from the reserved cilantro. This can be made ahead and is perhaps much better the next day!