We love good old fashioned cooking and we also love an array of international dishes too. We had chicken korma several years ago at a restaurant and it was so yummy, so I came up with this veggie version and make it often. I especially love making this every summer to enjoy with fresh garden vegetables.
Our veggie korma is a flavorful meal that has a mild heat and a variety of vegetables and lentils as an added protein and fibre. We have also added chicken which is equally delicious.
Let’s get started!
Add chopped onion, celery and carrot to a pan with a splash of oil and water.
Add minced garlic, salt and pepper.
Add chopped potatoes.
Stir, cooking veggies until tender. Add water to pan if veggies begin to burn.
I am using mango curry and coconut curry spice blends, but you really can use any of your favorite curry spice blends. (I am not any way affiliated with this company but do like some of their spice blends).
Because I am not familiar in making my own curry spice blends, I purchase them – if you know a great curry blend, please share with us in the comments below!
Add 1 to 2 tablespoons of spice blend. Taste as it cooks and adjust as necessary.
Drain and rinse a can of lentils. You can also cook your own lentils and add to this. I use about 1-1/2 cups of lentils here. Add lentils to vegetables.
Stir well.
Add corn and peas. I am using frozen peas and fresh corn off the cob. I added 2 cobs of corn here. Stir well. Add 1/4 cup water to help steam the vegetables.
Does that not look delicious!?! I always taste throughout, adding more seasonings if needed.
Add tomato paste and coconut milk.
Add a sprinkle more of salt and pepper. Cook 15 minutes.
The veggie korma should now be thickened. Serve with prepared basmati or jasmine rice.
Veggie Korma
1 onion, chopped
1 celery stalk, chopped
1 large carrot, chopped
sprinkle salt and pepper
2 cups chopped potatoes
2 cloves garlic, minced
1 tbsp coconut curry seasoning
1 tbsp mango curry seasoning
1 can (1-1/2 cups) lentils, drained and rinsed
1 cup peas
2 cobs corn, removed from cob
2 tbsp tomato paste
1/2 cup coconut milk
Combine onion, celery and carrot in large pan with a splash of oil and water. Sprinkle with salt and pepper. Saute until onion is tender. Add potatoes and garlic. Cook 5 minutes. Add curry seasonings. Add lentils and cook another 10 minutes, adding more water if needed. Add peas, corn and saute 5 minutes. Taste and adjust seasonings as necessary. Add tomato paste and coconut milk. Cook 10 minutes to help develop flavors. Serve with rice and fresh chopped green onion.
enjoy from Our City Homestead to yours