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Recipe: Indian Korma Curry With Moringa Leaves

Written by Dr. Edward Group Founder
 
A bowl of moringa korma curry.

While most of us in the Western world know moringa as a health food supplement or "superfood," its leaves are so protein-rich and nutrient-dense that experts use it to alleviate undernutrition in parts of the world! Leaves of Moringa oleifera, also known as the drumstick tree, are commonly added to curries and other Indian dishes. It’s delicious and nutritious.

We modified this korma recipe from one developed by the United Nations Food & Agriculture Organization (FAO).[1] A korma is a mild curry recipe made with various spices.

Delicious Moringa Korma Recipe

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Serves: 2 people

Equipment

  • Pressure cooker or Instant Pot
  • Large knife
  • Skillet
Moringa korma curry nutrition facts.

Ingredients

  • 2 cups fresh moringa leaves
  • 1/2 cup split green mung dal beans
  • 1 carrot washed, chopped
  • 5 string beans chopped
  • 1 potato, scrubbed, washed, grated
  • 3 green chiles
  • 1" piece ginger, grated
  • 1 stalk curry leaves (not curry powder)
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon mustard seeds
  • 2 pinches asafetida powder
  • 1 teaspoon salt or to taste
  • 2 teaspoons lemon juice
  • 2 tablespoons olive oil or coconut oil

Directions

  1. Wash the mung beans and soak them in 2 cups water.
  2. Chop, wash, and drain the moringa leaves.
  3. Heat half of the oil in a pressure cooker or Instant Pot. Add drained mung beans, carrots, string beans, and the chopped chile.
  4. Stir fry for 2 to 3 minutes.
  5. Add moringa leaves, potatoes, ginger. Stir. Add two cups hot water.
  6. Add turmeric, asafetida, and salt. Mix well.
  7. Add lid. Your cook time depends on the type of pressure cooker you use, and its psi. A traditional stovetop pressure cooker uses 13-15 psi and will only need 9 minutes of cook time. An Instant Pot with 11-12 psi will take 20 minutes for mung beans. If you substitute lentils, they have a shorter cook time.[2]
  8. Cool cooker, remove lid. Add salt and lemon juice to taste.
  9. In a separate pan, heat the remaining oil. Add cumin and mustard seeds. Once they begin to sputter, add curry leaves and remaining chiles (halved).
  10. Pour into korma while sizzling. Stir gently. Serve hot with steamed brown rice.

Adding new vegetables and herbs to your diet is a healthy way to get more nutrients. Moringa is an incredible and tasty herb that enhances dishes like this korma recipe. But if you are not big on cooking or don’t have easy access to the ingredients, yet you still want the health benefits of moringa, consider taking a moringa supplement.

Global Healing Center’s Moringa Raw Herbal Extract™ provides highly concentrated nutrition to support total wellness in an easy-to-take liquid formula. Enhanced with Energized Trace Minerals, Moringa Raw Herbal Extract can elevate your health to the next level!

References (2)
  1. Traditional Crops: Moringa. UN Food & Agriculture Organization. Accessed 12 Dec 2019.
  2. Instant pot, stove top & electric pressure cooker cooking time chart. Hip Cooking. Accessed 12 Dec 2019.

†Results may vary. Information and statements made are for education purposes and are not intended to replace the advice of your doctor. If you have a severe medical condition or health concern, see your physician.


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