Nigerian Korma

Vegetarian Nigerian Korma Recipe

Region / culture: Nigeria | Preparation time: 10 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Nigerian Korma is a delicious and flavorful dish that combines mixed vegetables with a creamy coconut milk or soy creamer sauce. This dish is perfect for vegetarians and vegans looking for a hearty and satisfying meal.

History

Korma is a popular dish in Nigerian cuisine, influenced by Indian flavors and spices. It is typically made with meat, but this vegetarian version has become a favorite among those looking for a meat-free alternative.

Ingredients

1 tbsp vegetable oil
1 large onion, peeled and minced
1 - 3 tsp curry paste (to taste)
3 tbsp water
1 lb (454 g) mixed vegetables, chopped
(potatoes, carrots, cauliflower, peas, etc)
1.5 cups coconut milk or soy creamer
salt and pepper
0.25 cup slivered almonds

How to prepare

In a large frying pan, heat oil over medium heat.
Add minced onion, and cook until golden.
Dissolve curry paste in water, and add to the pan.
Cook for 1 minute.
Add vegetables, and gently stir.
Add coconut milk or creamer, and gently stir.
Cover and simmer for 10 – 15 minutes, or until the vegetables are tender.
Season with salt and pepper.
Sprinkle with almonds, and serve with rice or bread.

Variations

Add tofu or chickpeas for added protein.
Use different vegetables such as bell peppers, zucchini, or mushrooms.

Cooking Tips & Tricks

Be sure to cook the onions until they are golden to bring out their natural sweetness.

- Adjust the amount of curry paste to suit your taste preferences.

- Feel free to add your favorite vegetables to make this dish your own.

Serving Suggestions

Serve the Nigerian Korma over rice or with warm bread for a complete and filling meal.

Cooking Techniques

Simmer the vegetables in the creamy sauce to allow the flavors to meld together.

Ingredient Substitutions

Use cashews or peanuts instead of almonds for a different nutty flavor.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving.

Presentation Ideas

Garnish with fresh cilantro or parsley for a pop of color.

Pairing Recommendations

Serve with a side of naan bread or roti for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 250

Carbohydrates

Total Carbohydrates: 23g

Dietary Fiber: 5g

Sugar: 6g

Fats

Total Fat: 15g

Saturated Fat: 10g

Trans Fat: 0g

Proteins

Protein: 6g

Vitamins and minerals

Vitamin A: 50%

Vitamin C: 30%

Calcium: 8%

Iron: 10%

Alergens

Contains nuts (almonds)

Summary

This Nigerian Korma dish is a good source of carbohydrates, healthy fats, and protein. It is also rich in vitamins A and C, making it a nutritious and satisfying meal option.

Summary

Nigerian Korma is a flavorful and satisfying dish that is perfect for vegetarians and vegans. With a creamy coconut milk sauce and a mix of colorful vegetables, this dish is sure to become a favorite in your recipe rotation.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Nigerian Korma. It was during my travels through West Africa, where I had the pleasure of immersing myself in the vibrant culture and rich culinary traditions of the region. The flavors and aromas that wafted through the bustling markets and bustling streets captivated my senses and ignited a passion for exploring new and exciting dishes.

One day, as I wandered through a bustling market in Lagos, Nigeria, I stumbled upon a small food stall tucked away in a corner. The tantalizing scents of spices and herbs drew me in, and I found myself face to face with a friendly woman who introduced herself as Mama Abeni. She was a talented cook who had been perfecting her craft for decades, and she generously shared her knowledge and recipes with me.

Mama Abeni's Nigerian Korma was a revelation. It was a creamy, fragrant dish made with tender chunks of chicken, simmered in a rich and flavorful sauce infused with coconut milk, tomatoes, and a blend of aromatic spices. The dish was a harmonious fusion of West African and Indian influences, a testament to Nigeria's diverse culinary heritage.

As Mama Abeni guided me through the preparation of the dish, I was struck by her passion and expertise. She shared with me the secrets of balancing flavors, the importance of patience and attention to detail, and the joy of sharing a delicious meal with loved ones. I watched in awe as she expertly chopped, sautéed, and stirred, infusing each step with love and care.

After hours of cooking and simmering, the dish was finally ready. Mama Abeni ladled generous portions of the fragrant korma onto plates, garnishing them with fresh herbs and toasted nuts. The first bite was a revelation – the tender chicken melted in my mouth, the creamy sauce was perfectly spiced, and the aroma of coconut and tomatoes filled my senses.

I knew in that moment that I had to learn how to make Mama Abeni's Nigerian Korma for myself. I asked her for the recipe, and she graciously wrote it down for me on a scrap of paper, along with a few additional tips and tricks for perfecting the dish. I left her stall that day feeling grateful and inspired, eager to recreate the magic of her korma in my own kitchen.

Back home, I set to work replicating Mama Abeni's recipe. I gathered all the ingredients – chicken, coconut milk, tomatoes, onions, garlic, ginger, and an array of spices – and set about chopping, sautéing, and simmering with the same care and attention to detail that Mama Abeni had shown me.

As the korma slowly cooked on the stove, filling my kitchen with its intoxicating aroma, I thought back to my time in Nigeria and the warm, welcoming spirit of Mama Abeni. I felt a deep connection to her and to the country's vibrant culinary traditions, and I knew that this recipe would hold a special place in my heart for years to come.

When the korma was finally ready, I plated it with care, garnishing it with fresh herbs and a sprinkle of toasted nuts, just as Mama Abeni had done. I called my family to the table, eager to share this new culinary creation with them.

As we sat down to eat, the room filled with laughter and chatter, and the first bite of Mama Abeni's Nigerian Korma transported us all back to that bustling market stall in Lagos. The flavors were bold and comforting, the textures rich and satisfying, and the memories of my time in West Africa came flooding back.

As we savored each bite of the korma, I felt a sense of gratitude for Mama Abeni and all the other incredible cooks and culinary traditions I had encountered on my travels. Their recipes and stories had enriched my life in ways I could never have imagined, and I knew that I would continue to explore and celebrate the world's diverse cuisines for as long as I lived.

And so, as I sat at the table with my loved ones, enjoying Mama Abeni's Nigerian Korma and sharing stories of my adventures in West Africa, I felt a profound sense of joy and fulfillment. In that moment, surrounded by family and delicious food, I knew that I had truly found my calling as a cook and a storyteller, and I couldn't wait to discover what new culinary adventures awaited me in the years to come.