An Indian curry, vegetable dish that takes very little time. Korma* (from Turkish: kavurma) is a dish originated in Central Asia.
सब्जियों कोरमा (Hindi)
/sabjiyoon koorama/
Serves 4
1 cup (240 ml) basmati rice
4 medium organic tomatoes, into into chunks
1 small onion, cut into chunks
3 Tbs. (45 ml) minced gingen
2 Tbs. (30 ml) olive oil
1 tsp. (5 ml) each: garam masala or curry powder and ground cardamom
4 Tbs. (60 ml) organic raisins
4 cups (860 ml) frozen mixed organic vegetables
2 cups (480 ml) chickpeas (gabaña beans)
6 Tbs. (90 ml) coconut milk
2 Tbs. (30 ml) toasted, slivered almonds
warm naan bread
optional: organic plain yogurt (diary-free almond or coconut yogurt)
1. Cook the rice as directed.
2. Purée the tomatoes, onions, and ginger to a paste in a food processor or blender.
3. Heat the oil in a saucepan over medium heat.
4. Add the garam masala/curry powder and cardamom. Cook 30 seconds.
5. Add the tomato purée and raisins.
6. Simmer 2 minutes or until the sauce thickens.
7. Stir in frozen vegetables, chickpeas, and milk.
8. Cover, reduce heat to medium-low, and simmer 6-7 minutes or until the vegetables are tender.
9. Server over the rice, sprinkle with the almonds, and warm naan bread.
9. Or folded the mixture into warm naan bread.
10. Optional, add yogurt on top.
* also spelled: kormaa, qorma, khorma, kurma
* also spelled: kormaa, qorma, khorma, kurma
-modified "Vegetarian Times"
