Homemade Version of Vegetable Korma

Recipe Description:

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.

Prep Time: 10 Minutes

Cook Time: 35 Minutes

Servings: 5-6

Difficulty: Easy

Recipe Ingredients:

3-4 cups Organic Vegies (your choice cubed. should include 1/2-1 skinned* potato)

2 tbs organic coconut oil

2tbs fresh minced garlic

2tbs fresh minced ginger

1/2 tbs unrefined sea salt

1/2 tbs cumin

1/2 tsp turmeric

curry to taste (I use about 2 tbs)

1/2 of a 15oz can coconut milk

1/2-1 cup whole milk yogurt, well beaten

1 large cubed tomato

1/2 cup fine chopped cilantro

Recipe Instructions:

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.

Recipe Description:

Recipe Ingredients:

Recipe Instructions:

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