Vegetarian Korma

Caroline Shannon-Karasik

Vegetarian Korma
cover of the KIWI Fall 2022 issue

Ingredients


Makes 4 servings

2 Tablespoons extra virgin olive oil 1 small yellow onion, diced

3 garlic cloves, minced

1 1⁄2 Tablespoons yellow curry

2 teaspoons ground cumin

1 teaspoon garam masala

1⁄4 teaspoon ground cinnamon

sea salt and ground pepper to taste

2 medium Yukon potatoes, cut into 1⁄2-inch cubes

1 cup chopped broccoli

1 cup chopped cauliflower

1 cup shredded carrots

1⁄2 cup chopped raw cashews

3 cups coconut milk

1 cup frozen peas

6 ounces plain Greek yogurt

2 cups cooked brown rice or quinoa raisins, for topping

Cinnamon, raisins, and yogurt are added to the classic recipe to provide a sweet, creamy touch.

Directions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 2 to 3 minutes. Sprinkle curry, cumin, garam masala, cinnamon, salt, and pepper over the onion mixture, stirring to combine. Add potatoes, broccoli, cauliflower, carrots, and cashews, constantly stirring to combine for 1 minute. Cover with coconut milk, reduce heat to low and cover, simmering for 15 minutes.

2. Using a ladle, scoop approximately 2 cups of mixture into a medium bowl. Allow it to cool for 5 minutes before placing in a high-speed blender.

3. Puree until smooth, then pour it back into the pot, stirring to combine. Add peas and yogurt to mixture, stir, then simmer, covered, for an additional 10 to 15 minutes over low heat, until potatoes can be easily pierced with a fork.

4. Ladle mixture over 1⁄2 cup brown rice or quinoa, sprinkle raisins on top and serve.

Per Serving:


Calories: 813

Carbohydrates: 126 g

Fat: 23 g

Protein: 28 g

Fiber: 10 g

Active Time:

20 minutes

Total Time:

60 minutes