I want to firstly say, I can’t believe I don’t make Indian food more often. My husband and I are both huge fans of the spicy cuisine, and to add to that, my husband’s Mom is from India! During her visits with us, she has taught me many things about many different dishes, but the big take-away for me was the way she used spices in her dishes. Always heavy-handed and never measuring, there is a certain combination of spices that makes any Indian dish complete. I try to recreate that here.
The other great thing about Indian food to me is that it can be made totally vegan!
So here is my take on a vegetable korma. Enjoy! As always, let me know what you think.
For the Paste:
- 4 tbsp Margarine (I use Earth Balance)
- 2 inch piece of Ginger, grated
- 2 inch piece of Turmeric, grated
- 1 tbsp Cardamom Seed
- 3 tsp Black Pepper
- 3 tsp Coriander
- 2 tsp Cayenne Pepper
- 2 tsp Cumin
- 2 tsp Cinnamon
- 1 tsp Ground Cloves
- 1 tsp Ground Nutmeg
- Pinch of Salt
In a small saucepan, melt the margarine over medium-low heat. Add all ingredients and combine into a paste. Set aside.
For the Vegetables:
- 1 large Yellow Onion, diced
- 6-8 small Potatoes, skinned and diced into ½” pieces
- 1 cup Green Peas
- 5 large Tomatoes, quartered
- 6-8 oz. Tomato Paste
- 32 oz. Vegetable Broth
- ¼ cup non-dairy milk (I used Coconut milk)
In a large stockpot, heat onions over medium heat, adding oil or margarine so they don’t stick. Cook for 5 minutes. Add potatoes and cover, cooking for 10 minutes, or until the potatoes start to soften. Now add tomatoes, peas, broth, tomato paste, and spice paste mixture and bring to a boil, stirring frequently. Then simmer over medium-low heat for 20 minutes at least, or until ready to serve. Before serving, stir in non-dairy milk. Serve with naan, chapati, or rice. Enjoy!
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