Deepak's Vegan Korma

Serving size:
 4 Servings

Ingredients

    • 2 T
    • canola oil
    • 1
    • yellow onion (diced)
    • 1 t
    • brown mustard seed (whole)
    • 1⁄4 t
    • cayenne pepper (or to taste)
    • 1 t
    • coriander (ground)
    • 1 1⁄2 t
    • cumin (ground)
    • 1 1⁄2 t
    • fenugreek
    • 1 1⁄2 t
    • ginger (fresh, finely minced)
    • 1⁄2 lb
    • cabbage (green, cored and chopped)
    • 1
    • zucchini (small, cubed)
    • 1
    • carrot (medium, sliced in half-moons)
    • 1⁄2 lb
    • red potatoes (scrubbed, diced)
    • 1 c
    • water
    • 1 c
    • tomato sauce
    • 12 oz
    • coconut milk
    • 2 T
    • basil (fresh, sliced into thin ribbons)
    • 1 T
    • lemon juice
Prep
30 minutes
Ready in
30 minutes

Description

This creamy, coconut-infused dish is a Willy Street Co-op Deli favorite, and makes a filling and satisfying meal when served over rice.

Crafted by Willy Street Co-op © 2014. Converted for home use by Local Thyme.

Instructions

Heat oil in a soup pot until shimmering. Sauté onion in oil for 2-3 minutes then add ginger, mustard seeds, cayenne, coriander, cumin, and fenugreek. Sauté another 5 minutes more.

Add potatoes, carrot, zucchini, tomato sauce, and water. Bring to a simmer and cook for 15-20 minutes. Then add cabbage, coconut milk, peas, and basil. Simmer 5 minutes more, until vegetables are tender.

Stir in lemon juice, then taste and adjust salt or spices as needed. If adding more spices, sauté them in a little oil first. Serve hot.

Course: 

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