Dry nuts. – hand full of each nuts you like
Bay leafs 2
Onions – 1 medium size
Green chillies 3
Ginger small piece
garlic 4 cloves
Spring Onions chopped
tomato 2 medium or 1 large
Fresh cilantro handful
Turmeric powder 1/4 teaspoon
coriander powder 1 tablespoon
Red chilli powder 1/4 teaspoon
garam masala powder 1/2 teaspoon
Almond milk/ cream 1/2 cup
oil as required
Salt as required
Caution : If you have nut allergies than you could skip all of the nuts or part of the nuts you cannot have.
Chop one medium size onions, green chilies, ginger and garlic and set aside.
Cut all vegetables like cauliflower, Red Pepper, Beans etc as shown. Add all vegetables in a microwave container and microwave on high for about 4 to 5 mins until the vegetables is completely cooked.
Take a medium sauce pan, add olive oil. Add the nuts, bay leaf, cardimum, roast the nuts.
Then add the chopped onions, green chillies, garlic etc which you have set aside in step 1 into the pan and saute on medium flame. Add a little bit of salt to help the saute the onion’s nicely.
Have chopped tomato ready to be put into the pan when the ingredients in step-4 are cooked above. Add the tomatoe into the pan. Add 1/4 teaspoon of Turmeric powder and mix the ingredients. Have the stove in medium flame and put a lid on the pan until the tomatoe cooks and breaks down. Keep stirring, so the pan does not burn underneath.
Once all the above ingredients are cooked in step 5, then add 1 tablespoons of Coriander powder, 1/4 tablespoon of Red chilly powder, 1/2 teaspoon of garam masala powder and cook the above mixture, then add all the above microwaved vegetables in step-2 . Add 1/2 cup of almond milk or heavy cream if you take dairy products. Mix well and allow the mixture to cook. When the mixture thickens, then add cup of water to dilute the mixture.
Once the gravy is cooked add fresh cilantro. You can enjoy Navarathan Kurma with any kind of Naan, Chapathi, White rice etc.