Vegetable Korma (adapted from Happy Herbivore Abroad)

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
vegetable broth¼ onion, sliced5 garlic cloves, minced1 tsp ground coriander½ tsp ground cumincayenne pepper,as desired¼ tsp turmeric1 potato, skinned and diced2-3 carrots, skinned and sliced½ c tomato sauce½ c frozen peas¼ tsp garam masalaFor the curry version:½ c nondairy milk1⁄8 tsp coriander½ tsp ground cumincayenne, to taste
Directions
Line a medium pot with a thin layer of vegetable broth and sauté onions and garlic over high heat until the onions are translucent, garlic is tender and the liquid has evaporated — about two minutes. Add more broth to reline the pot, plus potato and carrots. Sauté for another three minutes, then add coriander, cumin, cayenne as desired, and a couple dashes of turmeric, stirring to combine. Add tomato sauce, bring to a boil, and reduce to low. Cover and simmer until vegetables are fork-tender, adding additional broth as necessary, about five to ten more minutes. (You always want a thin layer of wetness on the bot¬tom. Keep the coating around the veggies wet). Add peas, stir to combine, and heat for another minute or two to warm up the peas. Add 1/4 tsp garam ma¬sala and stir to combine. Add salt to taste if desired. Taste, adding more garam masala or more cayenne (if you want it HOT) and serve.

For a creamy curry, stir in 1/2 c nondairy milk, plus 1/8 tsp coriander and 1/8 tsp cumin, and more salt or cayenne (or garam masala — I tend to add another 1/4 tsp) if desired.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MISSING42.

Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 196.7
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 224.2 mg
  • Total Carbs: 41.8 g
  • Dietary Fiber: 9.1 g
  • Protein: 7.5 g

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