Vegetable Korma (adapted from Happy Herbivore Abroad)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
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
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.
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.
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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