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Vegetable Korma




Source of Recipe


Chef at Worldwide recipes; adapted by BL Olson


Recipe Introduction


Note from BL: The word Korma simply means braised. In essence this is Indian stir fry. I subbed out dairy products.


List of Ingredients




4 Tbs (60 ml) ghee, vegetable ghee, CF margarine, or vegetable oil
2 onions, chopped
2-4 cloves garlic, finely chopped
1 Tbs (15 ml) grated ginger
6 cardamom pods
1 cinnamon stick
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
1/2 tsp (2 ml) cayenne pepper, or to taste
3/4 cup (180 ml) vegetable stock or water
1 large potato, peeled and diced
1 small eggplant (aubergine) diced
1/2 lb (225 g) sliced mushrooms
1 cup (250 ml) green beans cut into 1-inch (3 cm) pieces
1/2 cup (125 ml) coconut cream
1/4 cup (60 ml) plain soy yogurt
1 tsp (5 ml) garam masala
Salt and freshly ground pepper to taste
Chopped cilantro (coriander leaves) for garnish

Recipe



Heat the vegetable ghee in a large heavy pot over moderate heat and saute the onions until lightly browned, about 10 minutes.

Add the garlic, ginger, and remaining spices and cook for 30 seconds. Add the stock, potato, eggplant, and mushrooms and bring to a boil.

Reduce the heat and simmer for 15 minutes. Add the string beans and cook for 5 minutes. Add the remaining ingredients and simmer for 2 minutes.

Garnish with chopped cilantro and serve with white rice.

Serves 4 to 6.