Latest news with #Kurma
CBC
26-05-2025
- General
- CBC
This creamy vegan kurma is packed with spring vegetables
Kurma, a south Indian version of korma, is known for its slurpable gravy, often made with a blend of coconut, cashews and spices. It's one of my favourite tiffin meals to order when I go back for a visit. This version, packed with spring vegetables, uses coconut milk to keep it vegan. The result is a meal that's vibrant, comforting and best served with warm rotis, pooris or dosas to sop up all the sauce. Ingredients Coconut spice blend: 4 tbsp fresh or frozen grated coconut 10 to 12 cashews, soaked in warm water for 15 minutes ½ tsp cumin seeds ½ tsp fennel seeds ½ tsp water Vegetables: 2 cups (200 g) green beans, trimmed and cut into bite-size pieces ½ cup (100 g) fresh or frozen green peas ½ tsp ground turmeric 1 small (50 g) potato, peeled and cut into bite-size cubes (about ½ cup) ¼ medium head of cauliflower, trimmed, cored and cut into bite-size florets (about 2 cups) 1 cup (100 g) carrots, peeled and cut into bite-size pieces Kurma base: 2 tbsp neutral oil (such as avocado oil) 1 (½-inch) cinnamon stick 2 whole cloves 2 green cardamom pods, lightly crushed 1 medium onion, finely chopped 3 cloves garlic, finely chopped or grated 1 (½-inch) piece ginger, grated 2 Roma tomatoes, diced ½ tsp ground turmeric ½ tsp Kashmiri chili powder (or paprika) 1 tsp ground coriander 1 tsp sea salt, or more to taste ½ cup water 1 (400 ml) can coconut milk To garnish (optional): 2 tbsp chopped fresh cilantro leaves Preparation Add the coconut, cashews, cumin seeds, fennel seeds and water to a blender and process until smooth and homogenous, adding up to ¼ cup more water to thin out the mixture as needed. Set aside. Fill a large bowl with ice water. Then, bring a large pot of generously salted water to a boil. Add the beans and peas and blanch for 2 minutes. Immediately transfer them to the bowl of ice water. Add turmeric and potatoes to the boiling water, and cook for 3 minutes. Add cauliflower and carrots, and cook until all of the vegetables are just tender, around 3 to 4 minutes more. Drain and set aside. Heat oil in a large non-stick pan over medium-high heat. Add cinnamon, cloves and cardamom, and cook until aromatic, about 20 seconds. Add onion and sauté until translucent, about 3 to 4 minutes. Add garlic, ginger, tomatoes, turmeric, chili powder, coriander and sea salt, and cook until tomatoes are soft and jammy, around 3 to 4 minutes. Add all the vegetables back to the pan along with the coconut mixture, water and coconut milk. Stir to combine, then simmer until the vegetables are fully cooked and potatoes are fork-tender, about 8 to 10 minutes. Season to taste. Garnish with fresh cilantro and serve hot with rotis or rice.
Rakyat Post
25-04-2025
- General
- Rakyat Post
Malaysian Kari Ayam Ranked No. 1 Stew In The World On TasteAtlas
Subscribe to our FREE Online traditional food guide TasteAtlas just put Kari Ayam (chicken curry) at the top of its April 2025 global ranking for 50 best stews around the world. Malaysian chicken curry is a flavour-packed blend of spices mixed in creamy santan (coconut milk). Soft, boiled potatoes give the broth a thick, starchy consistency and is doubly delicious as it gets saturated with curry. This spicy and savoury comfort food is usually paired with a plate of steamed white rice or flatbreads such as roti canai or capati , but you can pretty much have it with any other form of carbs. It can even be paired with all types of pasta. Image: 12 Tomatoes Thailand's Phanaeng Curry came in second place, and is similar to Malaysian chicken curry in terms of spices and coconut milk. The main difference is that it has a distinctive zest from the makrut lime in the recipe. Third place goes to the traditional Armenian stew Dzhash, which combines fresh vegetables, legumes, and fragrant herbs. Our Thai neighbour managed to clinch the most number of entries compared to the other Southeast Asian countries included in the list with Massaman Curry (7th place), Thai Curry (23rd place), Green Curry (26th place), and Red Curry (29th place). Meanwhile, Indonesia's Rendang and Gulai were put in 6th and 10th place respectively. India holds all the cards when it comes to curries and stews Chicken Vindaloo, a spicy curry dish originating from Goa, India. Image: East Indian Recipes It's no surprise that India has the most number of entries in the list, seeing as how they are the masters of curry. The first Indian stew dish to appear on the rankings is Murgh Makhani (4th), a butter chicken dish originating from Delhi. This is followed by Keema (8th), Misal (12th), Kurma (24th), Vindaloo (27th), Dal Tadka (34th), Saag Paneer (39th), Shahi Paneer (40th), and Xacuti (50th). Netizens question some dishes' categorization as 'stew' The inclusion of rendang in a list for stews raised a few eyebrows, but a quick check clarified any dish that involves the slow cooking of meat, vegetables, or sauce in a liquid can be considered a stew. While rendang may not seem like a stew, the meat is cooked slowly over a long period of time in a closed pot or a pressure cooker to give it that tender texture. Of course, there was also an argument about whether rendang is a Malaysian or Indonesian dish, but it's pretty common for countries in a region to share their own rendition of a dish. In any case, recipes are meant to be shared with pride, just like the food we eat. Otherwise, how else will the rest of the world know how great our food is? Share your thoughts with us via TRP's . Get more stories like this to your inbox by signing up for our newsletter.
