Friday, June 6, 2014

Vegetarian Korma

This recipe comes from All Recipes, however, I have modified it quite a bit. We make this often. It's one my husband will make on Sunday night and then eat for lunch every day of the week. It can be served with quinoa, rice or Naan bread, but I think it's great on it's own. Don't skimp on the salt. It needs it for flavor. You can also add whole or chopped cashews before serving for a little extra salt and crunch (my husband's preference). Also, my husband likes the bell pepper, but I don't love the addition. You make the call for yourself.

  • 1 1/2 tablespoons oil
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1 white potato, cubed
  • 2 sweet potatoes, cubed
  • 6 carrots, coined
  • 1 (8 ounce) can tomato sauce
  • 1 (15 ounce) can coconut milk
  • 2 teaspoons salt
  • 1 1/2 tablespoons curry powder
  • 2 1/2 teaspoons cumin
  • 1 1/4 teaspoons turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 2 cups frozen peas
  • 1 green bell pepper, chopped

  1. Heat oil in a large skillet over medium heat.
  2. Stir in the onion and cook until tender.
  3. Mix in garlic and continue cooking 1 minute.
  4. Mix in potatoes, carrots, tomato sauce, and coconut milk.
  5. Season with salt, curry powder, cumin, turmeric, cinnamon, and ginger.
  6. Cover and let simmer until potatoes are tender, about 20 minutes, depending on the size of the cubes.
  7. Stir in peas and bell pepper.
  8. Simmer until peas are heated through and serve.

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