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Sunday, June 13, 2010

Vegetarian Korma

This is a really tasty recipe! I cooked it much longer than the original recipe suggested. Although the vegetables were cooked, they were not as tender as I like. I plan to use the below cooking times next time. I also found it just a tad salty (perhaps my curry powder includes more salt than most?), so I cut the salt in half. We served this over basmati rice with naan on the side.

Vegetarian Korma


1 1/2 T oil -- I used coconut oil.
1 small onion, diced
1 tsp fresh ginger, minced
4 cloves garlic, minced
2 potatoes, cubed
4 carrots, cubed
1 jalapeno, seeded and diced
4 T ground unsalted cashews
4-6 oz canned tomato sauce
1 tsp salt
1 1/2 T curry powder
1 c frozen green peas
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 c coconut milk
1 bunch cilantro, chopped

1) Heat the oil in a large skillet over medium heat; stir in the onion and cook until tender.
2) Add the ginger and garlic and cook for 1 minute.
3) Add in potatoes, carrots, jalapeno, cashews, about 4 oz tomato sauce, salt and curry powder.
4) Cook, stirring frequently, for 25-30 minutes or until the potatoes are tender. Add in additional tomato sauce as necessary.
5) Stir in peas, pepper, and coconut milk.
6) Reduce heat to low, cover and simmer for 25-30 minutes.
7) Garnish with cilantro and any remaining cashews.

Indian Naan

So good! I cut the original recipe in half, hence the wonky measurements.

Indian Naan

1 1/8 tsp yeast
1/2 c warm water
2 T sugar
1 T plus 1 1/2 tsp milk
1/2 egg, beaten
1 tsp salt
2 1/4 c flour
1 tsp garlic, minced (optional)
2 T butter, melted

1) In a medium bowl, dissolve yeast in water; let sit 10 minutes until frothy.
2) Stir in sugar, milk, egg, salt and enough flour to make a soft dough; knead for 6-8 minutes on a lightly floured surface.
3) Place dough in a well-oiled bowl; cover with a damp towel; let rise 1 hour or until the dough has doubled in volume.
4) Punch down dough and knead in garlic.
5) Divide dough into 8-10 pieces and roll into balls.
6) Place dough balls on cookie sheet; cover with a damp towel and let rise for 30 minutes.
7) Heat cast iron skillet over medium heat (add a small bit of oil, if necessary).
8) Roll one ball of dough out into a thin circle, about 5 inches in diameter.
9) Place dough in skillet and cook for 2-3 minutes; brush uncooked side with butter.
10) Flip dough and cook for an additional 2-3 minutes; brush cooked side with butter. Set aside.
11) Repeat until all the dough is cooked.