Egg-Free Vegetable Korma with Coconut Rice

Ingredients

• 4 cups Mixed Vegetables (carrots, peas, beans, potatoes)
• 1 can Coconut Milk
• 1 medium Onion
• 4 cloves Garlic
• 2.54 cm Ginger
• 1/4 cup Cashew Paste (soaked cashews blended with water)
• 2 tablespoons Tomato Paste
• 2 teaspoons Garam Masala
• 1 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Salt
• 2 tablespoons Oil
• 2 cups Basmati Rice
• 1 cup Coconut Milk (for rice)
• 1 cup Water (for rice)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Sauté chopped onion, garlic, and ginger in oil until golden brown.
2. 2Add tomato paste and cook for 2 minutes.
3. 3Add mixed vegetables, garam masala, turmeric powder, cumin powder, coriander powder, and salt. Cook for 5 minutes.
4. 4Stir in coconut milk and cashew paste. Simmer for 20 minutes, or until vegetables are tender.
5. 5While the korma simmers, prepare the coconut rice: Combine basmati rice, coconut milk, and water in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until rice is cooked and liquid is absorbed.
6. 6Serve the vegetable korma over coconut rice.

Substitutions

Related Guides