Vegan Veggie Korma
I encourage substitutions because cooking with what you have on hand and taste-as-you-go are the best ways to cook. This will make your entire house smell like aromatic Indian spices and you will (if you went to school at Berkeley) be immediately transported back to the glory days of meals on meals on meals at House of Curries.
- vegetable oil
- 1 onion, diced
- however much garlic you damn please, minced
- 1 tbsp ginger root, minced
- 1 large potato, diced
- 2 medium carrots, diced
- 1/2 head cauliflower, cut into bite sized florets
- 2 tbsp curry powder
- 1 tsp garam masala
- 1 tbsp cumin
- 1 8oz can tomato sauce
- 1 cup coconut milk
- 3 tbsp almond flour
- 1 can garbanzo beans, drained and rinsed
- 2 cups frozen peas
- salt to taste
- cilantro to garnish
Heat enough oil to cover bottom of pan, and add onions, curry powder, garam masala, cumin. Cook ~3 minutes, add garlic and ginger. Continue to cook until onions are translucent.
Add carrots, potatoes, cauliflower. Mix thoroughly and let them sweat for a few minutes on high heat. At this point the veggies should all have that delicious yellow curry tint to them.
Add tomato sauce, coconut milk. Bring to boil and simmer for 10-15 minutes, until potatoes are cooked but still a bit firm. Salt to taste.
Add peas, garbanzo beans, and simmer until veggies are your desired consistency. Garnish with cilantro. Serve with rice.
Makes 4 hungry girl servings.
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