From the kitchen
Camel Milk Vegetable Korma
Mixed vegetables in a mild, aromatic curry finished with camel milk and ground almonds.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 2 tbsp ghee
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 2 tsp garam masala
- 1 1/2 cups small cauliflower florets
- 1 cup carrots in 1/4-inch slices
- 1/2 cup peas
- 3/4 cup low-sodium vegetable stock, plus more if needed
- 1/4 cup finely ground blanched almonds
- 1 cup pasteurized camel milk
- 1/2 tsp fine salt
- 2 tbsp chopped cilantro
Method
- Heat ghee in a wide saucepan. Cook onion with salt over medium heat 8 minutes until golden.
- Add garlic, ginger and garam masala; stir 30 seconds.
- Add cauliflower, carrots and stock. Cover and simmer gently 10 to 15 minutes until almost tender.
- Stir in peas and ground almonds; cook 3 to 5 minutes until vegetables are tender and the base thickens.
- Remove from heat and slowly stir in milk. Warm gently without a rolling boil.
- Taste and finish with cilantro.
Cook with confidence
Before you start
Before you start
Cooking liquid is included so vegetables can steam safely before the milk finish. Cut carrots smaller than cauliflower because they soften more slowly.
Serving and keeping
Refrigerate within 2 hours for up to 4 days. Reheat to 165°F with a little stock.
Cut for Equal Doneness
Cauliflower and carrots should be smaller than quick-cooking peas. Add peas during the final few minutes rather than simmering them the full 15.
Troubleshoot
- Watery: vegetables released water; uncover before milk.
- Gritty: almonds too coarse.
- Raw spice: garam masala not toasted.
- Milk separates: pot too hot.
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