Vegetable Korma

• Produce

  • 2 Bay leaves
  • 1 cup Cauliflower florets
  • 1 Cilantro
  • 3 Garlic cloves
  • 3/4 inch Ginger
  • 1 cup Green beans
  • 1 Onion, medium
  • 1 15 oz can Tomatoes or 1 tomato, fire roasted

• Canned Goods

  • 1/2 cup Milk or coconut milk

• Pasta & Grains

  • 1 Basmati or jasmine rice to serve

• Baking & Spices

  • 1 Cardamon, green
  • 1 inch Cinnamon stick
  • 2 Cloves (1/2 tsp ground cloves
  • 2 tbsp Coriander seeds
  • 1 tbsp Fennel seeds
  • 1 tsp Poppy seeds
  • 1 tsp Salt
  • 1 tbsp Sugar
  • 1/4 tsp Turmeric

• Nuts & Seeds

  • 5 Cashews
  • 1/2 cup Coconut

• Dairy

  • 1 tbsp Coconut oil or ghee

• Liquids

  • 1/2 cup Water

• Other

  • 1 cup Brocolli florets
  • ~1/2 cup heavy whipping cream OR 1/2 cup full fat coconut milk OR 2-3 TB coconut cream

Found on champagne-tastes.com

Description

Directions

• Prepare the rice according to package directions. Add 2 bay leaves with the rice while its cooking, and then discard them when its finished.
• While rice is cooking, put all ingredients for the masala spice mix on a small non-stick pan on very low heat to dry roast (about 5 minutes, or until the spices become fragrant).
• Heat oil or ghee in a large pan or wok until oil begins to shimmer. Add diced onions and saute 4-5 minutes. While onions are cooking, grind the spices that have been dry roasting. Add spice mixture to the onions. Add the tomatoes, and cook about 5 minutes. Add veggies and cover the pan to allow them to cook through.
• Meanwhile, put all ingredients for the garlic paste, including water, in a blender or food processor. Add the paste to the pan with onions, tomatoes etc. Add turmeric, milk, and cream. If the curry seems too dull, add more turmeric to brighten it.
• Season to taste with the salt and sugar. If its too spicy for you, add more cream. If it isnt hot enough, add a few drops of hot sauce (dont try to add more spices to change the flavor at this point unless you want to wait on those to dry roast).
• Top with cilantro (optional). Serve with rice.