You-pick-3 Vegetable Korma

korma spices

This is a recipe I find myself returning to time after time, not only because it’s delicious, but because it’s so versatile! The first several times I made it, I followed the original recipe exactly, but then I realized – use the main recipe base, add any 3 veggies and it’s just as delicious! The possibilities are endless – cauliflower, potato and edamame (original recipe); green bean, eggplant, and chickpea; zucchini, corn, and sweet potato; the list goes on! What combo will you try?

You-pick-3 Vegetable Korma
adapted from a Cooking Light recipe

Time: 50 minutes           Servings: 4

Nutritional information Calories Carbs Fat Protein Sodium Sugar
Korma base 130 9 10 2 158 4
Add 1 C pepper, 1lb eggplant, 2 ears corn, 2 C green beans 93 22 1 4 9 6
Add 1 C edamame, 12oz potato, 4 C cauliflower 169 31 2 9 209 6
1/2 C white rice 121 27 0 2 0 0

Ingredients

  • 1 1/2 tablespoons butter
  • 1 cup chopped onion
  • 1 tablespoon minced peeled ginger
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon ground cinnamon
  • 1 cup chicken or vegetable broth
  • 1 teaspoon flour
  • 1 (13.5-ounce) can light coconut milk (Goya brand, for example)
  • 5-6 cups vegetables of your choice – mix and match! Carrots, zucchini, potatoes, corn, any sort of canned beans or chickpeas, peas, cauliflower, green beans, eggplant… the list goes on and the combinations are endless!

veg korma

Directions

Measure your dry spices in a small bowl and mix; set aside.

Combine chicken broth, flour, and coconut milk in a bowl, stirring until combined; set aside.

Melt butter in a saucepan.

Add onion, and sauté for 2 minutes.

Add the ginger and garlic and sauté for 30 seconds, stirring constantly.

Add tomato paste and your dry spice mixture; sauté for 1 minute, stirring constantly. It will start to stick to the bottom of the pan a bit – that’s ok (good actually!) You should smell the spices as the heat allows them to “bloom.”

At this point, if you are using some veggies that will take more time to cook (eggplant, potatoes, carrots, edamame, etc) add them now and toss with the onion/spice mixture to coat them.

Add broth/flour/coconut mixture to pan, scrape all of the lovely spicy bits from the pan, and bring to a boil. The sauce should be a wonderful creamy orange.

Reduce heat, and simmer for 8 minutes, stirring occasionally.

Stir in remaining veggies that need less time to cook (corn, canned beans, green beans, zucchini, peas, etc), and simmer for 10 minutes or until the vegetables are tender. ADD SALT TO TASTE! (very important as we’ve added no salt until now)

Serve over white rice or with naan if you wish, or just eat as is!

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