Vegetable Korma

I've been sticking with the Asian theme these past couple of times I've been cooking and anyone who knows me knows that I like Indian food. Mainly because a lot of Indian dishes are vegetarian and the dishes contain tons of flavor; some spicy, which I love. This recipe is a milder recipe but very delicious. I would definitely recommend this if you want to jazz up your vegetable dish.

Ingredients:

4 TBSP vegetable oil

1 large onion, CHOPPED

2 garlic cloves, CHOPPED

1 fresh red chili, CHOPPED

1 TBSP ground ginger

CHERRY tomatoes 

1 YELLOW bell pepper, seeded and cut into bite size pieces

1 large potato, cut into CHUNKS

CAULIFLOWER

1/2 TSP salt

1 TSP tumeric

1 TSP ground coriander

1 TSP garam masala

1 CUP vegetable stock

2/3 CUP plain yogurt (or plain Greek yogurt)

2/3 CUP light cream

1 OZ fresh cilantro, CHOPPED

FRESHLYCOOKED RICE, to serve

Heat the oil in a large pan over medium heat, add the onions and the garlic, and cook for 3 minutes. Stir frequently. Add the chili and ground ginger and cook for another 4 minutes.

Add the tomatoes, bell pepper, potato, cauliflower, salt and spices. Cook, stirring constantly, for another 3 minutes. Stir in the stock and bring to a boil. Reduce the heat and simmer for 25 minutes.






Stir in the yogurt and cream. Cook, stirring frequently, for an additional 5 minutes without boiling. Add the cilantro and heat through.

Serve with rice and enjoy!!