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This creamy, coconut-infused dish is a Willy Street Co-op Deli favorite, and makes a filling and satisfying meal when served over rice.
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Ingredients
For 4 Serving(s)
deepak-s-vegan-korma
- 2 T canola oil
- 1 yellow onion, 3/8" diced
- 1 t brown mustard seed
- 1/4 t cayenne pepper
- 1 t coriander
- 1 1/2 t cumin
- 1 1/2 t fenugreek
- 1 1/2 t ginger
- 1/2 lb cabbage, 3/4" diced
- 1 c green peas
- 1 zucchini, half-moons
- 1 carrot, peeled and coined
- 1/2 lb red potatoes, 3/4" diced
- 1 c water
- 1 c tomato sauce
- 12 oz coconut milk
- 2 T basil
- 1 T lemon juice
Deepak's Vegan Korma Directions
- Heat oil in a soup pot until shimmering (medium high). 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.