So what exactly is korma? It's really just another name for a curry and can be found in a variety of cuisines from Indian to Asian. In this recipe from Isa Chandra Moskowitz, the korma goes vegetarian for a slow simmered pot of scrumptiousness. Dried spices such as garam masala and curry powder add rich flavor without a lot of time or effort. Vegetable Korma makes a great side dish or serve it over rice to make a filling entree.
1/2 small red onion, chopped
1 garlic clove, minced
1 tbsp. fresh ginger, minced
1 tsp. curry powder
1/2 tsp. garam masala
1/2 tsp. ground cumin
1/4 tsp. ground coriander
1/4 tsp. salt
1 cup low sodium vegetable broth
3/4 lb (about 1.5 cups) cauliflower, trimmed and cut into florets
1/2 lb. (about 1 medium) zucchini, cut into 1/4 inch slices
1/4 lb. (about 2 medium) carrots, peeled and cut into 1/4 inch slices
1/3 cup frozen peas
1/3 cup unsweetened plain almond milk
1/2 tsp. agave nectar (or honey)
1/4 cup fresh parsley, chopped
1. Preheat a large pot over medium heat. Spray with nonstick spray.
2. Add onion and saute until translucent, about 5 minutes. Add the garlic and ginger, and saute for another minute.
3. Add the broth to deglaze the pan. Mix in the spices (curry poder, garam masala, cumin, coriander) and salt.
4. Add the cauliflower, zucchini, and carrot. Cover the pot and raise heat to high to bring mixture to boil.
5. Let mixture boil for 7-10 minutes, or until vegetables are tender.
6. Stir in the peas, milk, agave, and parsley. Taste for seasoning.
7. Turn off heat and let flavors meld for about 5 minutes.
Nutrition Information--approximately 170 calories per serving