Try this quick, rich vegetable korma made with a rainbow of veggies simmered in spiced coconut milk.
- 2 tablespoons vegetable oil
- 1 cup diced yellow onion
- 1 teaspoon minced fresh ginger
- 3 tablespoons minced garlic
- 2 small red or Yukon potatoes, diced
- 1/2 cup water
- 1 cup tomato sauce
- 2 tablespoons curry powder
- 12 ounces frozen mixed vegetables
- 1 cup light coconut milk
- Salt and black pepper to taste
Heat the oil in a large pot over medium-high heat. Add the onion and sauté for 5 minutes, then add the ginger, garlic and potatoes and sauté for 2 minutes more. Add the water, tomato sauce and curry powder and bring to a simmer. Stir well, cover with a lid and cook 6 to 8 minutes. Add the frozen mixed vegetables and coconut milk and simmer for 5 to 10 minutes until the vegetables are tender. Season to taste with salt and black pepper.
This Indian dish is delicious served hot over basmati rice with a side of naan; garnish with fresh cilantro or chopped peanuts for color and crunch. Add cubed tofu, paneer or cooked chicken at the same time as the frozen vegetables for a heartier version. Substitute cream for the coconut milk if desired.
280 calories, 12 g. fat, 0 mg. cholesterol, 483 mg. sodium, 39 g. carbohydrate, 10 g. fiber, 9 g. protein