On a cold, winter night, vegetable korma warms the tummy. This recipe is easy on the budget and calories. Total time to prep and cook is less than an hour. Usually on a work night, I try to prepare food under 30 minutes. If there is extra time in the schedule, consider making this dish.
- 1 1/2 TBSP butter
- 1 cup chopped onion
- 1 TBSP minced peeled ginger
- 3 garlic cloves, minced
- 1 TBSP tomato paste
- 1 1/2 tsp ground cumin
- 1/2 tsp ground red pepper
- 1/4 tsp ground tumeric
- 1/8 tsp ground cinnamon
- 1 cup frozen edamame
- 1 (12-ounce) baking potato, peeled and diced
- 1 cup vegetable broth
- 1 tsp all-purpose flour
- 3 cups cauliflower florets
- 2 cups hot cooked long-grain brown rice
- Melt butter in a saucepan over medium-high heat. Add onion, and saute for 2 minutes. Add 1 tablespoon ginger and garlic; saute for 30 seconds, stirring constantly.
- Stir in tomato paste and next 4 ingredients (through cinnamon); saute for 1 minute, stirring frequently.
- Stir in edamame and potato.
- Combine broth, flour, and milk, stirring until smooth. Add broth mixture to pan, and bring to a boil. Reduce heat and simmer for 8 minutes, stirring occasionally.
- Stir in 3 cups cauliflower, and simmer for 9 minutes or until the vegetables are tender. Serve over hot rice.
- Yield: 4 servings (1 1/4 cups vegetable mixture and 1/2 cup rice)
adapted from Cooking Light