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