Tuesday, May 13, 2014

Vegetable Korma - Vegan Indian Side Dish

Curries are very vegan/vegetarian friendly.  You can curry pretty much any vegetable or fruit out there.  I decided that a Vegetable Korma would be perfect to share with everyone that is looking for some vegan/vegetarian food to spice up their plate.  This Korma is full of potatoes, green beans, mushrooms, carrots, tomatoes and cooked with an array of spices and coconut milk.  I would suggest that you eat this with your favorite style rice and a lentil dish to help add more protein to the meal.  Here are some lentil dishes that would pair wonderfully with this dish:  Spicy Lentil Curry, Basic Lentil Curry-vegan version, Spicy spinach and Lentil Curry-vegan.  You can find more vegan/vegetarian sides dishes here:  Vegetarian Dishes on Curry and Comfort.

1/2 lb of sliced button mushrooms
3-4 medium size potatoes diced  
1 medium onion chopped
2 carrots sliced (or baby carrots)
8 oz of frozen green beans 
1 bell pepper or any sweet pepper you like sliced 
15-20 curry leaves-optional (available at Indian Grocer)
1-2 spicy green chilies (seeded) and sliced
3-4 cloves of garlic finely minced or grated
2 inches of fresh ginger finely minced or grated
1/2 pint of grape tomatoes sliced or 1 large tomato diced
1/2 tsp turmeric powder (available at Indian Grocer)
1 tsp cumin seeds (available at Indian Grocer)
1 tsp mustard seeds (available at Indian Grocer)
1 tsp of fenugreek seeds (available at Indian Grocer)
2 tsp of Curry Powder (I used McCormick Brand)
1 tsp of Garam Masala powder (available at Indian Grocer)
6oz of coconut milk
1-1/12 cups of water
salt (to taste) You will need to salt the dish throughout because much of it will be absorbed by the potatoes.
red chili flakes (to taste)
1-2 inc piece cinnamon stick 

In a large pan, heat 2Tbs of canola oil on medium-high heat.  Add your mustard seeds, cumin seed, cinnamon stick and curry leaves.  Allow to fry for about 30 seconds until the seeds start to splutter.

Next add your sliced mushrooms and fry for a few minutes until they start to brown.

Next add your sliced onions, potatoes and fennugreek seeds. Fry for a few minutes.

Next add your chilies/peppers, carrots, garlic and ginger.  Fry for a few minutes.

Now add your dry spices:  red chili flakes, curry powder, garam masala, turmeric, salt. Fry for a minute or so.

Then add your sliced tomatoes and frozen green beans.  You can add your green beans later, but I like them to absorb the curry flavors so I put them in earlier. 

Next add your 6oz of coconut milk (half a can) and 1- 1/12 cups of water and allow to simmer on medium heat. You want to simmer for 10-15 minutes or until the potatoes and carrots are cooked.  

Taste for salt.

When the dish is finished turn off the stove and add a splash (small squeeze-about a tsp of fresh lime juice).  Serves 6-8 people as a side dish.  The leftovers are great too.  Enjoy.

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