Vegetable Korma

Summary

Yield
Servings
SourceStrongerTogether.coop
Prep time30 minutes
Cooking time
Total time30 minutes

Description

This Indian dish is delicious served hot over basmati rice with a side of naan; garnish with fresh cilantro or chopped peanuts for color and crunch. Add cubed tofu, paneer or cooked chicken at the same time as the frozen vegetables for a heartier version. Substitute cream for the coconut milk if desired.

Ingredients

2 tablespoons
vegetable oil
1 cup
onion, yellow (diced)
1 teaspoon
ginger, fresh (minced)
2  
potato, red (or Yukon, diced)
1/2 cup
water
2 tablespoons
curry powder
12 ounces
vegetables (mixed, frozen)
1 cup
coconut milk, light
   
salt (to taste)
   
black pepper, ground (to taste)

Instructions

Heat the oil in a large pot over medium-high heat. Add the onion and sauté for 5 minutes, then add the ginger, garlic and potatoes and sauté for 2 minutes more. Add the water, tomato sauce and curry powder and bring to a simmer. Stir well, cover with a lid and cook 6 to 8 minutes. Add the frozen mixed vegetables and coconut milk and simmer for 5 to 10 minutes until the vegetables are tender. Season to taste with salt and black pepper.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.