Meatless Monday--Vegetarian Korma
Meant to post this yesterday.
Garam masala is a traditional Indian spice mix available in almost all larger grocers. It usually contains coriander, cardamom, cumin and cinnamon. This perfumes entrees with a warm, sweet, almost floral taste. What you see here is an adapted recipe from Allrecipes.com. In the future, I'll add a TBSP or so of curry powder and some chopped cauliflower florets into the mix. I don't often serve two starches, but yesterday I spooned it over a bed of rice with a small piece of naan bread on the side. D, once again, gave his stamp of approval and even ate a small second helping.
Oh, one last note: Coconut milk is available in the ethnic aisle. It is a whole different culinary animal than cream of coconut, so don't get them confused as they are normally shelved together. Before you open a can of coconut milk, it is always a good idea to give it a firm shake first. The reason behind this is that the coconut solids naturally settle and rise to the top. If you don't happen to shake it prior to opening, you can give the contents of the can a quick mix with a spoon once opened. Regardless, the minute the coconut milk is added into the warm skillet, it will begin to liquefy.
Credit: Tibbadee, AllRecipes
1 1/2 TBSP vegetable oil
1 small, sweet onion, chopped
1 tsp fresh ginger, grated
2 potatoes, small dice (I did Yukon Golds)
4 carrots, sliced
3 tsp garam masala
4 cloves garlic, minced
1 jalapeno, seeded and sliced
1 (4 oz) tomato sauce
2 tsp salt
1 cup frozen green peas
1/2 green bell pepper, seeded and diced
1/2 red bell pepper, seeded and diced
1 (15 oz) can coconut milk
6-8 TBSP coarsely ground cashews
Optional: Chopped cilantro
Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger, potatoes and carrots. Cook until vegetables begin to soften. Add in garam masala, followed by garlic and heat until spice becomes fragrant, 1-2 minutes. Mix in jalapeno and tomato sauce. Season with salt. Stir peas, bell peppers and coconut milk into the skillet. Reduce heat and simmer an additional 10-15 minutes. Garnish with ground cashews and cilantro, if desired.
Garam masala is a traditional Indian spice mix available in almost all larger grocers. It usually contains coriander, cardamom, cumin and cinnamon. This perfumes entrees with a warm, sweet, almost floral taste. What you see here is an adapted recipe from Allrecipes.com. In the future, I'll add a TBSP or so of curry powder and some chopped cauliflower florets into the mix. I don't often serve two starches, but yesterday I spooned it over a bed of rice with a small piece of naan bread on the side. D, once again, gave his stamp of approval and even ate a small second helping.
Oh, one last note: Coconut milk is available in the ethnic aisle. It is a whole different culinary animal than cream of coconut, so don't get them confused as they are normally shelved together. Before you open a can of coconut milk, it is always a good idea to give it a firm shake first. The reason behind this is that the coconut solids naturally settle and rise to the top. If you don't happen to shake it prior to opening, you can give the contents of the can a quick mix with a spoon once opened. Regardless, the minute the coconut milk is added into the warm skillet, it will begin to liquefy.
Credit: Tibbadee, AllRecipes
1 1/2 TBSP vegetable oil
1 small, sweet onion, chopped
1 tsp fresh ginger, grated
2 potatoes, small dice (I did Yukon Golds)
4 carrots, sliced
3 tsp garam masala
4 cloves garlic, minced
1 jalapeno, seeded and sliced
1 (4 oz) tomato sauce
2 tsp salt
1 cup frozen green peas
1/2 green bell pepper, seeded and diced
1/2 red bell pepper, seeded and diced
1 (15 oz) can coconut milk
6-8 TBSP coarsely ground cashews
Optional: Chopped cilantro
Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger, potatoes and carrots. Cook until vegetables begin to soften. Add in garam masala, followed by garlic and heat until spice becomes fragrant, 1-2 minutes. Mix in jalapeno and tomato sauce. Season with salt. Stir peas, bell peppers and coconut milk into the skillet. Reduce heat and simmer an additional 10-15 minutes. Garnish with ground cashews and cilantro, if desired.