Wednesday, January 23, 2013

Vegetable Korma

I love Indian food.  And when you're eating vegan, few things are as filling as a creamy vegetable korma over rice.

I prepared the korma with brown rice but I think basmati could be even better. Of course you could always adapt the recipe for carnivores by tossing in some cooked chicken. Also, this recipe is very mild, so feel free to add some heat! :)

I suggest pairing this with some naan (Indian flat-bread).  It's fairly easy to make from scratch, and you can usually find it already prepared in the deli section of the supermarket.


1 tablespoons vegetable oil
1 small onion, diced
1 Tbs. fresh ginger root, minced
5 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 cup lite coconut milk
1 1/2 tablespoons curry powder
1 cup frozen green peas
1 red bell pepper, chopped
1 can garbanzo beans
1 bunch fresh cilantro for garnish
salt to taste
turmeric to taste


    1.   Saute onion in a deep skillet over medium heat, and cook until tender. Add in ginger and garlic, and continue cooking an additional minute. Add potatoes, carrots, lite coconut milk, salt and curry powder. Combine well, cover and simmer until potatoes are tender.
    2. Stir in peas, garbanzo beans and red bell pepper.  Cover and simmer over low heat until heated through, about 10 minutes. Garnish with cilantro and turmeric. Serve with brown rice.

    Adapted from

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