Tuesday, July 23, 2013

Just around the "korma"....Vegan Vegetable Korma

Have you ever been to an Indian Restaurant and had no idea what to order because you haven't a clue what all the menu items mean?  Well, that is pretty much me!  But by making some of these dishes at home, I am slowly learning much more about the cuisine!

So korma is a very popular menu item in Indian foods.  Korma is used to describe the braising of vegetables or meat/chicken in a stock and yogurt or cream.  But, clearly we aren't using yogurt or real cream!  But, I honestly don't think you can taste the difference in my recipe.

A quick description of this dish:  It is an array of braised vegetables and cashews in a mildly spiced tomato curry (of course when it comes to my plate, I add in an obscene amount of sriracha).

If you are weary about the cashew element in the dish, don't be.  For me, this is the best part of the dish!  I absolutely love the texture of the cashews after it has been sitting in the sauce for a while.  It's creamy and soft and flat out addicting!

Serve this with rice or naan and you are set!

1 potato peeled and parboiled (partially cooked)
1/2 yellow onion diced
2 large carrots chopped
1 small eggplant cubed
1 red bell pepper cut
2 tomatoes chopped
1 tbsp ginger minced
1 garlic clove minced
1/2 c cashews
1 serrano pepper chopped
1 tbsp chopped cilantro
1 can tomato sauce
1/2 cup coconut milk
2 tbsp vegan cream
2 tbsp curry powder
1 tbsp brown sugar

In large pot, heat evoo and cook yellow onion, garlic, ginger and carrot for about 3 minutes, add in bell pepper, eggplant and serrano pepper and continue to saute for another 5 minutes.  Now add in all remaining ingredients.  If you need more liquid, add in more water.  Bring to boil and simmer for about 15 minutes.
Serve with rice or naan or heck, even both!

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