Vegetarian Korma Recipe

Where have you been all my life?

I cannot get enough of the creamy flavor of coconut milk and exotic spiciness of madras curry powder, fresh ginger, and garam masala. It makes me want to go to India, just to eat :)

This is a soul warming on cold fall/winter evening, eating next to the fire kind of dish. And it’s easy to improvise with what’s on hand.

Vegetarian Korma Recipe

Sauté the onion in a bit of oil over medium heat, until it softens. Add the ginger and garlic, sauté for a few seconds, then add the potatoes, carrots, cashews, salt, curry powder, garam masala, turmeric, coconut milk, and hot chili powder to taste.

Bring it to a boil, then reduce the heat and let it simmer stirring occasionally until the potatoes are becoming tender, 10 minutes or so, then stir in the rest of the ingredients and bring it back up to a boil.

Reduce the heat to low and simmer it for at least 15 minutes. I think it’s best to turn the heat to very low and simmer it longer to develop the flavors and to let it thicken, but 15 minutes should be enough if you’re in a hurry.   In a pinch, I use cornstarch to thicken it up… just mix a teaspoon or so with a bit of water and stir it in until it thickens to your liking.

I serve this over basmati rice… it’s even better the second day!