Vegetable Korma (adapted from Happy Herbivore Abroad)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Vegetable Korma (adapted from Happy Herbivore Abroad) calories by ingredient
Introduction
There are two ways to make this delicious Mughlai dish. One is creamy, like a curry, and the other is more reminiscent of traditional dry Indian dishes such as Aloo Gobi or Aloo Matar.Recipe has been doubled from the original. There are two ways to make this delicious Mughlai dish. One is creamy, like a curry, and the other is more reminiscent of traditional dry Indian dishes such as Aloo Gobi or Aloo Matar.
Recipe has been doubled from the original.
Number of Servings: 4
Ingredients
-
vegetable broth
¼ onion, sliced
5 garlic cloves, minced
1 tsp ground coriander
½ tsp ground cumin
cayenne pepper,as desired
¼ tsp turmeric
1 potato, skinned and diced
2-3 carrots, skinned and sliced
½ c tomato sauce
½ c frozen peas
¼ tsp garam masala
For the curry version:
½ c nondairy milk
1⁄8 tsp coriander
½ tsp ground cumin
cayenne, 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.
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.