Vegetable Korma

I just love Indian Food!! I can't tell you enough how good this dish makes the house smell!! The aroma from all the spices in this Vegetable Korma is intoxicating! YUM!!!

In this dish, we have chickpeas, potatoes, peas and airfried cauliflower on a bed of steamed kale with cumin cilantro rice and side order of puppy eyes! 😍😋🥰 (This would also go great with Garlic Naan!!) This simple recipe was adapted from Vegan Richa, and tweaked to my liking and available ingredients. Airfrying the cauliflower is optional but highly recommended so that they don't fall apart or turn to mush when stewed.

Don't let the long list of ingredients intimidate you!! This hearty dish is deceptively quite easy to make, and even easier to customize to your preferences! It's perfect for batch cooking and great as a make ahead meal!

Vegetable Korma

Yield: 8 servings

Prep Time: 20 mins

Cook Time: 40 mins

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Ingredients:

• 1/4 medium onion, roughly chopped

• 2 medium tomatoes, quartered

• 5 cloves of garlic

• 1/2 inch ginger knob

• 1/4 tsp fennel seeds

• 2 bay leaves

• 1/2 tsp turmeric

• 1/2 tsp garam masala

• 1/4 tsp each ground cardamom

• 1/4 tsp ground cinnamon

• 1 tsp coriander powder

• 1/2 tsp paprika

• pink salt and black pepper to taste

• 1 head small Cauliflower chopped into florets

• 4 potatoes chopped

• 1 bell pepper, chopped

• 1 15-oz canned chickpeas, rinsed and drained

• 1/2 cup frozen peas

• 1 cup veggie broth (I used low-sodium homemade)

• 1/4 cup unsweetened nondairy milk

• 1/2 tsp coconut sugar

Instructions:

1. Optional: Airfry the cauliflower florets @ 400x10mins, or bake in the oven at 400 x 20mins -- this will allow the cauliflower to preserve its integrity when stewed, instead of turning into mush.

2. While airfrying/baking your cauliflower, process the onion, tomato, ginger, garlic, and fennel seeds in a blender; set aside.

3. Dry saute bell peppers on a hot skillet.

4. When edges start to brown/caramelize, add the ground spices and stir x 1 min.

5. Add the blended mixture and the bay leaf to the skillet; cook x 3 mins

6. Add the veggie broth and potatoes, simmer x 20mins.

7. Add chickpeas, cauliflower florets and peas; cook x 5 mins.

8. Turn off the heat, add nondairy milk and coconut sugar then stir.

9. Season with pink salt and pepper to taste.

10. Serve on a bed of greens and a side of cumin cilantro rice. Would be great with Garlic Naan too! Enjoy!