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  • Home
  • About us
    • History
    • Mission Statement
    • Engagement
    • Foodnotes
    • Mukini-Mikembo
    • WeForest
  • Products
    • Preformed Products >
      • Vegetarian Balls
      • Köfte Kebab
      • Wok slices
      • Vegan Burger
      • Veggie Burger
      • Bites
    • Coated Products >
      • Nuggets
      • Schnitzel
      • Tex Mex Triangle
      • Falafel
    • Textured Products >
      • Gyros
      • Pita slices
      • Mince
    • Vegetable balls >
      • Vegetable balls Thaw & Serve
      • Terriyaki OvenBake
      • Red beet OvenBake
      • Mexican OvenBake
      • Moroccan OvenBake
    • OvenBake enriched balls >
      • Cromesquis Spinach OvenBake
      • Cromesquis Curry OvenBake
      • Cromesquis liègeois OvenBake
    • New Developments
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Korma with vegetarian balls

Korma is originally from the North of India and means stewing. Korma is delicious mild flavour, perfect for children or those who are not spicy.

Delicious with our vegetarian balls.

Serve with Basmati rice or Naan bread .

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 INGREDIENTS (4 personen) 

  • 15 g sesame oil
  • 50 g onion, finely chopped
  • 3 cardamom pods, finely ground
  • 3 g cumin powder
  • 3 g coriander powder
  • 3 g turmeric powder
  • 1 Chile, finely chopped
  • 4 g garlic, finely chopped
  • 4 g ginger, minced 100 g carrot, roughly chopped and blanched
  • 100 g cauliflower, in small florets and blanched
  • 150 g potato (firm cooking), cooked
  • 100 g Zucchini, chopped and blanched
  • 5 g vegetable stock in 300 ml water
  • 80 g frozen peas
  • 80 g yoghurt
  • 10 g almonds, toasted
  • 24 NHF Bouletten (Art. 6111)

​​    Preparation time : 35 min

STEP BY STEP PREPARATION ​

Fry the onion, garlic, ginger and chili in the oil, add the dried herbs. 

Add the blanched vegetables and peas, pour the vegetable stock and water.  

Let stewing on a medium fire and add the yogurt and almonds.  

Finish with finely chopped coriander. 
​
Warm vegetarian e.g. meatballs in an oven at 170 ° c and add to the korma 




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BENODIGDHEDEN​  (20 personen) 

  • 75 g sesame oil
  • 250 g onion, finely chopped
  • 15 cardamom pods, finely ground
  • 15 g cumin powder
  • 15 g coriander powder
  • 15 g turmeric powder
  • 5 Chile, finely chopped
  • 20 g garlic, finely chopped
  • 20 g ginger, minced 100 g carrot, roughly chopped and blanched
  • 500 g cauliflower, in small florets and blanched
  • 750 g potato (firm cooking), cooked
  • 500 g Zucchini, chopped and blanched
  • 25 g vegetable stock in 300 ml water
  • 400 g frozen peas
  • 400 g yoghurt
  • 50 g almonds, toasted
  • 120 NHF Bouletten (Art. 6111)

PREPARATION GUIDELINES

Fry the onion, garlic, ginger and Chile in the oil, add the dried herbs. 

Add the blanched vegetables and peas, pour the vegetable stock and water.  

Let stewing on a medium fire and add the yogurt and almonds.  

Finish with finely chopped coriander. 
​
Warm vegetarian e.g. meatballs in an oven at 170 ° c and add to the korma 

GET INSPIRED BY OTHER DELICIOUS DISHES

  • Tajine with butternut pumpkin and sweet potatoes​
  • Vegetarian Indian curry with Falafel​

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