Vegetable Korma

Indian curries--Yummm. A curry is a loose term for vegetables and/or meat in a spiced vegetable-based sauce. Traditionally served with basmati rice and a flat bread called "naan." My first experience with this dish was in California, since then I have found that state has a lot of GREAT Indian food. This korma was inspired by a little restaurant in Ventura, CA called The Taj Cafe. It is creamy and sweet and so different than anything American. It is even better left over, when the flavors have time to marry and mellow. If you like some heat, which typically comes with Indian fare, add a sprinkle or two of cayenne. I leave it out so the kids will like it.


This recipe does not freeze well. The sauce separates, the vegetables get rubbery and the potatoes fall apart and are gritty. The vegetables are your choice, just leave out what you don't like, you could even add chicken if you desire. There is an Indian restaurant on Gilbert and Baseline called Guru Palace, it is one of my favorites. I have enjoyed every curry I have tried there except, ironically, their vegetable korma.


Want an easy, tasty naan recipe? I just use day old pizza dough. The slight sourness give the same effect as the yogurt in traditional naan. Roll it really thin, cook it on a 500 degree skillet on the stove top, 45 seconds per side and brush it with garlic butter. For the rice, I just put 1/4 cup of the korma sauce and salt with the rice and water as it cooks.


1 tablespoon coconut oil
1 medium onion, chopped
3 garlic cloves
2 teaspoon grated ginger
1 (8 ounce) can tomato sauce
1/8 teaspoon cayenne pepper (optional)
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
1/2 cup water
1/2 cup chopped carrots
1/2 cup chopped green bell pepper
1/2 cup chopped fresh green beans
1 cup chopped potatoes or cauliflower
1/2 cup green peas
1/4 cup raisins
1/3 cup cashews
1/2 cup heavy cream or coconut milk
1 teaspoon honey
salt to taste


Saute onion in oil and cook until tender. Mix in garlic and ginger and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, garam masala, 1 tsp. salt and cayenne if desired. Place mixture in blender, pour in water, blend until smooth. Pour sauce into a pressure cooker or stove top pot. Mix in carrots, potatoes, pepper and beans. Bring to a boil. Reduce heat to low, and simmer 30 minutes, until potatoes are tender. Or pressure on high for 4 minutes, natural release. Stir peas, raisins, nuts, cream and honey into the pot with the vegetables. Heat through. Season with salt to taste.

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