Vegetable Korma (Curry)Submitted by: EMLAKE01
1T cumin OR masala
.5 T nutmeg
4 cloves garlic, minced
1 onion, chopped
oil for the pan
3-4 potatoes, chopped
5c. mixed vegetables (peas, carrots, cauliflower, corn, bamboo shoots, green beans, etc).
2 cans chicken broth (~14 oz/ea).
salt to taste
1lb. tofu (firm or extra firm)
3T cashew butter (sub: organic peanut butter)
1 can coconut milk (full fat)
Serve over rice and/or with naan bread, yogurt, and mango chutney.
When the vegetables are cooked, there should be some liquid still in the bottom of the pot to make the sauce. If it is too dry, you can add a few more ounces of broth. Add the tofu. Then add the peanut butter and coconut milk. Stir until fully incorporated.
Serving Size: feeds at least 8
Number of Servings: 8
Recipe submitted by SparkPeople user EMLAKE01.