Hi, Ray here again.
Even though last weeks recipe of Dhal with Spinach Curry was disappointing, I chose another vegetarian curry this week – the Vegetable Korma.
I could see that the curry was going to be mild by checking the list of ingredients and that would be a healthy curry with all those vegetables.
I had most of the ingredient and only had to buy the fresh vegetables.
This is a very easy recipe to follow seeing that there are only a few, simple, steps in the method
The curry takes less than 20 minutes to cook.
As usual, I served the curry on a bed of basmati rice to the dinner guests.
As I had guessed, the curry is very mild and the vegetables turned out to be still quite crisp when the curry was served. This is OK by me because I like my vegetables cooked that way. You would need to extend the final simmering phase by around 5 minutes to get a regular vegetable firmness.
One of the diners described the curry as being “just spicy vegetables” and this started up the recent argument as to what made a curry (see the review of the Beef and Onion curry).
The curry was not received well and only got an average score of 6 out of 10 with a spice rating of mild.
But not everyone wants a spicy curry, as I’ve said before.
If you enjoy a mild curry, and want to have a healthy curry, why not try this recipe?