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Vegetable Korma with Coconut Rice

Vegetable Korma with Coconut Rice reads richness 5.7, nutty 4.9 and allium 4.5 on Palate's 0–10 flavor X-ray — a Indian main, about 1 hr 12 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.0 / 10
• Sweet & Fruity — 5.0 / 10
• Sour & Bright — 1.8 / 10
• Bitter & Earthy — 2.4 / 10
• Rich & Fat — 7.2 / 10
• Aromatic & Spice — 5.1 / 10

The measured notes (of 18)

Richness 5.7 · Nutty 4.9 · Allium 4.5 · Sweetness 4.4 · Salinity 3.7 · Umami 3.3 · Herbaceous 2.6 · Warm Spice 2.5 · Earthy 2.2 · Fruity 2.1 · Floral 1.8 · Sourness 1.6 · Bitterness 1.1 · Heat 0.7 · Citrus 0.5

What's in it (16)

• long grain basmati rice — 177 g
• coconut milk — 383 g
• water — 237 g
• cashews — 118 g
• vegetable oil — 27 g
• yellow onion — 110 g
• garlic — 12 g
• ginger — 15 g
• curry powder — 30 g
• turmeric — 5 g
• tomatoes — 411 g
• cauliflower — 100 g
• carrots — 120 g
• frozen peas — 237 g
• salt — 10 g
• cilantro — 15 g

Time & effort: about 1 hr 12 min (51 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 143.3 kcal, 3.3 g protein, 8.2 g fat, 15 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Combine the rinsed rice, 1/2 cup of the coconut milk, the water, and 1/2 teaspoon of the salt in a medium saucepan. Bring to a boil over high heat, then cover, reduce the heat to low, and simmer until the rice is tender and the liquid is absorbed, 16-18 minutes. Off the heat, let it stand covered 10 minutes, then fluff with a fork; it will be ready when you plate in the final step.
2. While the rice cooks, cover the cashews with boiling water in a small bowl and let soften 10 minutes, then drain. Transfer to a blender with another 1/2 cup of the coconut milk and puree until completely smooth, about 1 minute; set the cashew cream aside — it's what gives this korma its silky body without any cream.
3. Heat the oil in a large deep skillet or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and golden at the edges, 6-7 minutes.
4. Add the garlic, ginger, curry powder, and turmeric; cook, stirring constantly, until fragrant and the spices darken slightly, about 1 minute — blooming them in the hot oil rather than dumping them into liquid is what keeps this curry from tasting flat.
5. Stir in the diced tomatoes with their juices, mashing them a bit with the spoon, and cook until they break down and the raw tomato smell is gone, 3-4 minutes.
6. Add the carrots and the remaining coconut milk, bring to a simmer, cover, and cook until the carrots are just crisp-tender, 5 minutes.
7. Add the cauliflower florets, cover, and simmer until just tender but still holding its shape, 8-10 minutes, stirring once halfway through.
8. Stir in the cashew cream, peas, and the remaining 1 1/2 teaspoons salt. Simmer uncovered until the peas are bright green and the sauce has thickened enough to coat the back of a spoon, 3-4 minutes. Taste and add more salt if needed.
9. Fluff the rested rice and divide among bowls. Ladle the korma over the top and finish with a scatter of chopped cilantro.

Dishes with a similar flavor shape

• Mchicha (Amaranth Greens in Coconut Milk) — Tanzanian
• Country Captain Chicken with Curry and Almonds — Southern
• Kelewele (Ginger and Cayenne Fried Plantain) — Ghanaian
• Rendang Daging (Minang Beef Fried in Its Own Spice Paste) — Indonesian
• Country Captain Chicken with Currants and Almonds — Southern

Keep reading: what richness, nutty, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.