Easy Veggie Korma

You know how Rapunzel defends herself with a frying pan in the Disney movie Tangled?

(Frying pans- who knew, right?)

I use cookware to fight as well. In this case, a soup pot.

Making special meals for my family is one way that I fight autism.

Korma #2

This recipe makes a family size pot of piping hot goodness that is full of Indian flavors.

 

Easy Veggie Korma

one small onion, diced

4 teaspoons minced garlic

3-4 cups diced potatoes

1 (16 oz) bag frozen peas and carrots

1 (15 oz) can tomato sauce

1 (15 oz) can drained chickpeas

1 (15 oz) can light coconut milk

1/2 cup very finely crushed cashews or cashew butter

3 teaspoons garam masala (or to taste)

5 tablespoons curry powder (or to taste)

3 teaspoons salt (or to taste)

  1. Saute onion and garlic 3 minutes in one tablespoon olive oil on medium heat.
  2. Add all the other ingredients.
  3. Turn down heat and simmer for 30 minutes, stirring occasionally.
  4. Serve over warm brown rice.

Korma #1

Garam malasa is a common mix of Indian spices. I grabbed some at a little market that specializes in foreign foods. At the time I didn’t know what I would use it for. So glad that this chance encounter happened!

Instead of taking time to mince my own garlic, I use minced garlic from a jar.

Sometimes I use frozen cubed hash brown potatoes to make this super speedy. The potatoes are just the right size.

My local grocery store sells spices in a bulk department. See if you have one in town that does. It is a good way to stock up on all that curry.

I recently ventured to take this dish to a family potluck, and it was a hit. It is a tasty way to feed a small crowd.

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