Green Corma Ver. 2.0
MainsCook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Green Corma Ver. 2.0
| optional | Fresh cilantro coarsely chopped | |
| Rice | ||
| 0.5 | Eggplant | |
| 1 | tbsp | Garam masala |
| 1 | can | Chopped tomatoes |
| 1 | can | Coconut milk |
| 1 | Big carrot | |
| 1 | tbsp | Sugar |
| 1 | tbsp | Plain yogurt |
| 1.5 | tsp | Salt |
| 1.5 | dl | Water |
| 125 | g | Frozen peas |
| 125 | g | Frozen beans |
| 2 | tbsp | Poppy seeds |
| 25 | g | Desiccated coconut |
| 3 | Medium-sized potatoes | |
| 5 | Mild green chilies |
Instructions for Green Corma Ver. 2.0
To prepare the Green Corma Ver. 2.0 recipe, please follow these instructions:
Put the rice into rice cooks.
The ingredients are cut into small pieces and put into water. Everything is going on. Boil to boil and cook for 3-4 minutes.
Meanwhile, the deliciously spicy sauce is made. Bring coconut and green chili along with water, birch, sugar salt in the blender. This mixture is poured over the vegetables and mixed well.
After 5 minutes, coconut milk, chopped tomatoes, yogurt and garam masala are added. Mix well and let it stand for another 5 minutes until the tomatoes are combined with the sauce. Then it should only be served
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