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Finally, the vegetarian korma recipe from the cooking weekend.
Some notes: When I say large, I mean European large. Americans: Assume I mean small. I've seen pictures of the giant mutant things you call eggplants (aubergines, here). When I say small, look for tiny.
2 large aubergines
Assorted mushrooms, around 300g
1 small courgette
500 ml plain yogurt
2 cloves garlic; minced
1 teaspoon ground paprika
2 teaspoons finely chopped gingerroot
1 dessertspoon pepper
half a cup of vegetable stock
2 teaspoons ground coriander
1/2 teaspoon ground chile
1 teaspoon ground cumin
1 dessertspoon ground cardamom
1 teaspoon ground turmeric
1 bay leaf
Chop the aubergines up into cubes, about half an inch wide. Do likewise with the mushooms and the courgette, and chop half an onion finely. Normally, you'd preroast an aubergine to draw out the bitter taste of the juices, but the yoghurt and spices in this mix will defeat the bitterness handily. Mix up the yoghurt, 1 clove of the garlic (crushed), the paprika, the ginger, and the pepper. Put all of this in some container - Tupperware is good - and mix or shake it well, and then drop in the chopped vegtables, and mix or shake more to make sure everything is covered. Leave this in the fridge for about three hours, or up to six.
In a wide, flat bottomed pan, sauté the remaining garlic and the rest of the onion, chopped, in the vegetable stock, until the onion is soft. Add the coriander, chile, cumin, cardamom and turmeric, and continue to cook for about 2 minutes. Now add the marinated vegetables and the yoghurt mix they've been marinating in, and add just enough water to make sure everything solid is covered. Add the bay leaf, and cook for about ten minutes, simmering gently. Garnish with coriander leaves, if you feel the need, and serve over basmati or pulao rice.
If you try this, let me know how it goes!
Some notes: When I say large, I mean European large. Americans: Assume I mean small. I've seen pictures of the giant mutant things you call eggplants (aubergines, here). When I say small, look for tiny.
2 large aubergines
Assorted mushrooms, around 300g
1 small courgette
500 ml plain yogurt
2 cloves garlic; minced
1 teaspoon ground paprika
2 teaspoons finely chopped gingerroot
1 dessertspoon pepper
half a cup of vegetable stock
2 teaspoons ground coriander
1/2 teaspoon ground chile
1 teaspoon ground cumin
1 dessertspoon ground cardamom
1 teaspoon ground turmeric
1 bay leaf
Chop the aubergines up into cubes, about half an inch wide. Do likewise with the mushooms and the courgette, and chop half an onion finely. Normally, you'd preroast an aubergine to draw out the bitter taste of the juices, but the yoghurt and spices in this mix will defeat the bitterness handily. Mix up the yoghurt, 1 clove of the garlic (crushed), the paprika, the ginger, and the pepper. Put all of this in some container - Tupperware is good - and mix or shake it well, and then drop in the chopped vegtables, and mix or shake more to make sure everything is covered. Leave this in the fridge for about three hours, or up to six.
In a wide, flat bottomed pan, sauté the remaining garlic and the rest of the onion, chopped, in the vegetable stock, until the onion is soft. Add the coriander, chile, cumin, cardamom and turmeric, and continue to cook for about 2 minutes. Now add the marinated vegetables and the yoghurt mix they've been marinating in, and add just enough water to make sure everything solid is covered. Add the bay leaf, and cook for about ten minutes, simmering gently. Garnish with coriander leaves, if you feel the need, and serve over basmati or pulao rice.
If you try this, let me know how it goes!
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Perhaps I should go sleep