Our Veggie Kitchen

I made this korma this weekend as a part of an Indian feast and it turned out to be my favorite. I was shooting for a mild sauce, something that would suit a wide mix of people, and this korma was certainly that.

I've made this korma a couple of ways. Instead of the yogurt, you can add another can of coconut milk. This is delicious for sure, but adds a little more fat than I'm usually willing to make. Also, If you like a little heat, cut 2-3 dried red chili peppers in half, pour out the seeds, and simmer them with the sauce.



Potato Korma
2 tbs vegetable oil
2 tsp brown mustard seed (or yellow)
1 tsp cumin seed
1 onion, finely chopped
1 tbs ginger, grated
4 cloves garlic, minced
1/2 tsp fenugreek seed (optional)
1 tbs coriander
1/2 tsp garam masala
1/2 tsp turmeric
3/4 tsp salt
pinch asafoetida (optional)
1 tomato, grated
1 cinnamon stick
8 cardamom pods
6 oz coconut milk (small can)
1 cup plain soy yogurt
2 1/2 cups water
1/2 cup almonds, ground
2 lbs red potatoes, in large dices
1/2 cup lentils

Heat the oil in a saute pan over medium high heat. Add the cumin and mustard seed and cook until they begin to pop, a few seconds. Add the onions and cook over medium heat until the onions begin to caramelize and turn brown. Add the ginger and garlic, along with the coriander, garam masala, asafoetida, fenugreek seeds and salt. Stir until the garlic and ginger are fragrant and add the tomato. Allow the tomato to simmer, then add the remaining ingredients.

Simmer, covered until the lentils and potatoes are tender, about half an hour. Remove the cardamom pods and cinnamon stick before serving. After biting down on one too many missed cardamom pods, I've started wrapping them in cheesecloth or putting them in a tea ball. Whatever you do, be diligent.

5 Servings: 477 cal (23g fat, 59g carbs, 15g protein)