Vegetarian Korma


This was today’s experiment in Indian cuisine. I had a most delicious plate of Indian food while in Columbus so I thought I’d try my hand at the dishes.

It was very difficult to find a Veggy Korma recipe that didn’t have coconut milk as an ingredient (TheMan hates coconut) but finally I prevailed with this site here.

INGREDIENTS

* 1 1/2 tablespoons vegetable oil
* 1 small onion, diced
* 1 teaspoon minced fresh ginger root
* 4 cloves garlic, minced
* 2 potatoes, cubed
* 4 carrots, cubed
* 1 fresh jalapeno pepper, seeded and sliced
* 3 tablespoons ground unsalted cashews
* 1 (4 ounce) can tomato sauce
* 2 teaspoons salt
* 1 1/2 tablespoons curry powder
* 1 cup frozen green peas
* 1/2 green bell pepper, chopped
* 1/2 red bell pepper, chopped
* 1 cup heavy cream
* 1 bunch fresh cilantro for garnish

DIRECTIONS

1. Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.

2. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

PRODUCTION NOTES
1. We did not garnish with cilantro because cilantro is the Antichrist.

2. We had to do a little jiggering since we don’t have carrots as much as we have baby carrots. How many baby carrots are in a big carrot? Ummmm…6? We sorta handwaved over that with guesstimation. We also estimated potatoes because I have some HUGE taters and 8 of them was looking like enough to kill the entire Partridge family. I also have large onions. Ginger root? Teaspoon eyeballed. Eh, I think there is a little give with the veggies.

3. In the next incarnation I think I’ll use Half and Half rather than heavy cream to make it a tad lighter.

4. LunaGeography was over for the maiden voyage of Korma and we all agreed it was fanFREEKINtastic. There is a bit of prep-work with all the chopping, mincing and dicing (and salad shooting-don’t ask) but if you can stand hanging around the chopping board forEVER the dish is worth it. Absolutely.

5. 12-30-09 Edited to add: We tried Half and Half and it was a lot less thumpy (but still immensely tasty). We also tried a mix of sour cream and milk, since we had about 3/4 of a cup of sour cream to use up, and that was mighty fine tasty.


2008: And then Sunday was a giant waste of fun Warcrafting. TheEnd.

2007: I may have even gloated, although it was a short lived gloat since part of my gloating involved Herschel. That’ll put a damper on any festivity right quick.

2006: I am going to have to go to war with the stoopid bush/weed tree fiasco which we thought we might have professionally pulled but it turns out that we are not. Don’t ask, at least I get to do some plant massacring.

2005: Right! I have a small skirmish with the Horde to contend with and then it’s cherry washin’ time.

2004: Whittier, where the snow is still knee high by the 4th of July.

2003: How am I supposed to eat my soup with a clam in its calm housing looking at me from out of my Miso?

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