So after many many trials, this is now my basic vege korma to get the desired basic flavor and consistency that I like. From here you can experiment by adding bay leaves, paneer, cloves, cashews, cinnamon, and coriander to further develop the flavor.
In a large skillet, warm oil on medium heat and add your veges and raisins.
I usually add the garlic, ginger, and onions half way before adding the tomato. Stir occasionally.
When your veges are close to tender, add the tomato and let cook for another five minutes. Stir occasionally.
Mix in cumin, turmeric, and curry and let cook for a few minutes. Stir occasionally.
I mix the coconut milk and yogurt together and then stir it in. And cook for about 5-10 minutes longer. Stir occasionally.
Take it off the heat and mix in the cilantro.
Serve over a bed of rice and enjoy!
*My husband has been noticing a slight dirt taste in it and after tasting each vegetable individually I am pretty sure it is the potatoes. I have started skinning the potatoes and the dirt taste is no longer there.
This is a quick and easy recipe that is great to take to potlucks, as it feeds a crowd! I like using squash and zucchini from our garden.
Soak rice at least 7 hours ahead of time by combining rice, water, and vinegar. Let sit in a warm spot.
Cook rice, and set aside.
Melt butter, and saute onion and garlic until soft.
Add in squash and zucchini, cover and cook until soft.
Add in rice, sour cream, cheese and seasonings of choice.
Pour in milk until it reaches desired consistency (if making ahead, you can add a little more, to prevent it drying out in the oven.)
Spread into a greased 11×15 inch pan, then sprinkle with paprika. Bake for 20 minutes or so, until heated through.
This meatless one-pot meal transforms basic kitchen staples into a delicious — AND FAST! — weeknight meal. It packs all the delicious flavor of Asian cuisine, but uses wholesome ingredients. Chopsticks are optional.
HINT: The secret to making this recipe is to prep all your ingredients in advance.
In a large skillet, saute diced onion in butter with a pinch of salt over medium heat — about 3-4 minutes.
In a small bowl, beat eggs and 1/4 tsp salt with a fork until combined.
Quickly scramble eggs, ensuring they do not get over cooked and rubbery (about 1 minute).
Add garlic, cooking until fragrant — about 30 seconds.
Working quickly, add soy sauce, ginger, carrots, peas, and rice.
Saute until heated through.
Want extra mix-ins? Try adding celery, bell-peppers, and shredded cabbage.
NOTE: To make soaked rice, place measured rice (ie 4 cups) in a large bowl and cover thoroughly with filtered water. Soak for 12-24 hours. Discard water and rinse rice. The rice will have grown in size. Cook rice with fresh water, using ratios for your original measurement. Because the rice has grown in size and absorbed water, it will cook more quickly and does not need as much water.
Ever find yourself with a fridge full of root vegetables during the fall and winter months? This is a hearty and delicious recipe that utilizes all those veggies.
Pour chicken stock in the bottom of roasting pan.Add all of the vegetables into the pan. Add Thyme. Add Rosemary. Season with Salt and Pepper. Stir and mix the vegetables.
Drizzle coconut oil over the top of the vegetables
Put into oven at 450 degrees for 25-35 minutes
Remove from oven.
Drizzle apple cider vinegar over vegetables
Drizzle honey over vegetables
Stir the vegetables
Serve over soaked brown rice