Vegetable Korma

Vegetable Korma is a comforting and intriguing Indian dish. The seasonings offer a little bit of heat which is offset by the creamy unctuous sauce. Some kormas have a lot of sauce, but I like mine to be packed with vegetables that are coated with the sauce so I have a veggie loaded version of this classic dish.

This was really good served over brown basmati rice. I also prepared slices of Indian spiced marinated tofu to go with it (I just sprinkled the pressed tofu slices with the same ones used in this dish). Yum!

Vegetable Korma

Ingredients:

1 tsp coconut oil
1 small red onion, diced
2 cloves garlic, minced
1 tbsp minced fresh ginger
2 cups vegetable broth
2 tsp curry
1 tsp garam masala
1/2 tsp coriander
1/4 tsp cayenne pepper
1 cup potato, peeled and diced into bite sized pieces
1 cup carrots, sliced into rounds
1 cup diced broccoli (use frozen to save time)
1 cup diced cauliflower (use frozen to save time)
1 cup diced tomatoes with the juice
1 cup canned coconut milk
3/4 cup frozen green peas
1 tbsp cornstarch mixed with 1 tbsp cold water.

Directions:

Heat the coconut oil in a large saucepan and add the onion to it. Sauté the onion over medium/low heat for five minutes. Add the garlic and ginger and cook for two minutes more, while stirring. Add the vegetable broth to loosen whatever may be sticking to the bottom of your pan. Next, in goes the curry, garam masala, coriander, and cayenne. Give this a stir and then add the carrots, cauliflower, and broccoli and let the vegetables soften for about fifteen to twenty minutes.

While that is cooking boil the potatoes in water to cover until they are soft. Drain the potatoes and set aside to add them in at the end. Otherwise, it is hard to get the potatoes to cook to the right consistency alongside the other vegetables.

Check the vegetables for tenderness and then add the diced tomato, coconut milk, potatoes, and peas.  Finally, add the cornstarch and water if you would like a thicker sauce. Taste and adjust the seasonings and serve over rice (brown basmati rice is a great choice). I will often toss in a can of garbanzo beans to make this a one dish meal.

For 6 servings. Nutritional information from caloriecount.about.com

Nutrition Facts

Serving Size 257 g

Amount Per Serving

Calories  177 Calories from Fat  100

% Daily Value*

Total Fat  11.1g 17%

Saturated Fat  9.3g 46%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  358mg 15%

Potassium  541mg 15%

Total Carbohydrates  16.0g 5%

Dietary Fiber  4.3g 17%

Sugars  5.8g

Protein  5.4g

Vitamin A 70% • Vitamin C 64% Calcium 5% • Iron 11%

Nutrition Grade A-

* Based on a 2000 calorie diet