LuAnn's Vegetable Korma
Vegetable Korma is a delicious Indian dish combining colorful vegetables in a rich, fragrant sauce. When my children came into the house while supper was simmering on the stove, they exclaimed the kitchen smelled like heaven! Korma can be served over rice (Basmati preferred) or with an Indian bread such as Naan.
Eliminate or adjust the amount of added chile pepper and curry powder according to your family’s tolerance for spicy foods. My husband found the dish spiced as shown in the recipe too hot for his taste; whereas my son sprinkled on liberal amounts of cayenne pepper, still declaring it wasn’t spicy!
Yield: 12 main-dish servings
3 cups uncooked basmati brown rice
4 medium white or yellow (waxy-type) potatoes (not Russetts), well scrubbed, cut in 1/2-inch cubes
2 to 3 large carrots, well scrubbed, cut in 1/4-inch slices
1 (1-pound) bag frozen cauliflower cuts/florets
1 (10-ounce) box frozen peas or cut green beans
2 Tablespoons olive oil
2 medium onions, diced (about 2 cups)
1 medium red or green bell pepper, diced
1 green chile pepper, halved, deseeded and deveined (optional)
1 Tablespoon minced garlic
2 Tablespoons curry powder (or to taste)
2 teaspoons minced fresh ginger
1 teaspoon ground cumin
1 (14-ounce) can coconut milk* (unsweetened, NOT cream of coconut)!
1 (16-ounce) can tomato sauce (may substitute diced tomatoes)
1/2 cup raw cashews or raw, blanched almonds
2 (15-ounce) cans garbanzo beans, canned, drained
1 cup water (or unsweetened non-dairy milk)*
2 teaspoons salt (or to taste)
Brown sugar (to taste)
Fresh cilantro, minced
Begin cooking the rice, so it will be done when the Korma is ready.
In a medium saucepan, combine the potatoes, carrots, cauliflower, and peas.
Add 1 inch of water, cover saucepan and bring the water to a boil over high heat, then reduce heat to medium and boil gently for 15 minutes, or until the vegetables are just tender, but not overdone (mushy).
For most attractive appearance of the finished Korma, the vegetables should still retain their shape.
Meanwhile, in a large skillet, heat the oil over medium heat.
Add the onions and peppers, then saute until the vegetables are tender, but not browned.
Stir in the garlic, ginger, curry powder, and cumin and continue cooking for 2 minutes.
In a blender, combine the coconut milk, tomato sauce, and nuts, cover, then blend until the nuts are completely ground and the mixture is smooth.
Pour the blended mixture into skillet.
Bring to a low boil, stirring constantly.
Drain the vegetables and add them to the skillet.
Stir in the garbanzo beans.
Add water to yield the desired consistency.
Bring back to a boil, stirring frequently.
Taste and add salt and brown sugar to taste.
Serve sauce over cooked brown rice.
Garnish with fresh cilantro, roasted cashews, and golden raisins.
*(If non-dairy is not essential, you can substitute cream for the unsweetened coconut milk, and regular dairy milk for the non-dairy milk listed in the recipe).
Per Serving (excluding unknown items): 499 Calories; 17g Fat (30.3% calories from fat); 14g Protein; 76g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 848mg Sodium.
Recipe developed and written by LuAnn Bermeo; posted on Kitchen Roundtable.