Vegetable Korma
This recipe comes from a St. Joseph’s Women Shelter fundraiser that included a spice kit with a great quote. I used a large pot because I had so many vegetables to add (I made this with a whole head of cauliflower). If you use light cream and non-fat yogurt, this dish is very healthy (under 180 calories, assuming 8 servings) and packs a good punch in taste. You can see how it is steaming hot in the photo:
- grape seed oil or ghee
- 2 onions, diced
- 2 garlic cloves, minced
- 1 dried chili pepper, crumbled and with seeds
- 1 Tbs gingerroot, minced (or 1 tsp ground ginger)
- 2 tomatoes, chopped
- 2 red peppers, chopped
- 1 or 2 potatoes, washed and diced
- half head cauliflower, cut into florets (save the stalk for soup stock)
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 cup stock
- 2/3 cup plain, low fat yogurt
- 2/3 cup light cream or 3% milk
- salt and pepper to taste
Prep all your vegetables in advance. I had them in a giant mixing bowl in the fridge, which simplified the cooking process. I had gotten them done early in the day when I had energy, which also helped, and since I had company, it gave me time to be relaxed and run around in the afternoon without worrying that they needed to get done.
- Start a large pot over medium heat and add 3 Tbs of oil or ghee. Once the oil is hot, add the onions and garlic; cook for about 3 minutes, stirring frequently. Add the chili and ginger and cook for about 4 minutes more.
- Add the spices, tomatoes and bell pepper; cook about 3 minutes, stirring constantly. Add the potato and cauliflower and stir to coat.
- Stir in the stock and bring to a boil. Reduce the heat and simmer without a cover for 25 to 30 minutes. The volume will reduce and the broth will thicken – do not let it boil dry.
- Stir in the yogurt and cream and cook for 5 minutes to heat through. Do not let boil. Serve over rice or naan (or both).
(Visited 53 times)
