Monday, June 14, 2010

Vegetables Korma

I'm totally in love with Indian food. I'd never even tried it until I became a vegetarian. Isn't that sad? Everyone should eat it, vegetarian or not. It's delicious! And it's so incredibly versatile. Don't have cardamom? Toss in another spice. Don't have potatoes? Toss in cauliflower. Don't have basmati rice? Oh just serve it with regular old white rice. No one will judge you!

This one is meant to be easier in that you use frozen veggies instead of fresh. I still use fresh and just give them a quick steam before tossing them in. I used to only eat frozen veggies, but I've become a little spoiled recently and almost always prefer fresh.


1/2 cup basmati rice
2 medium tomatoes, cut into chunks
1/2 small white onion, cut into chunks
1 1/2 tbsp minced fresh ginger
1 tbsp vegetable oil
1/2 tsp curry powder
1/4 tsp plus 1/8 tsp ground cardamom
2 tbsp golden raisins
2 cups of frozen mixed veggies (green beans, cauliflower, carrots, lima beans, zucchini, ect)
1 7 oz can of chickpeas, drained and rinsed
3 tbsp coconut milk
1 tbsp toasted, slivered almonds

Cook rice according to package directions. Puree tomatoes, onion, and ginger to a paste in the blender. Heat oil over medium heat. Add curry powder and cardamom and cook 30 seconds, until fragrant. Add tomato puree and raisins. Simmer 2 minutes or until sauce thickens slightly. Stir in veggies, chickpeas, and milk. Season with salt and pepper, if desired. Cover, reduce heat to medium-low and simmer 6-7 minutes, until veggies are tender. Serve over rice and sprinkle with almonds.

Recipe credit goes to Vegetarian Times.

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