In an effort to prove that I’m not all doughnuts and muffins, I’m sharing a pretty healthy meal! This is vegetarian and also Indian! I love Indian flavors. Usually whenever I cook Indian food at home, I never splurge on naan but as you can see, I picked me up some Tandori Style Naan from Whole Foods, and I’m super happy I did. It was addicting and was the perfect mop to the Korma sauce.
Funny thing about this recipe is I made if back in March and wrote a note “Very spicy. Probably won’t make again”. That is, until I was looking for recipes to make and came across it again. I liked the ingredient list and decided I’d cut out the spice this time and use quinoa as my base rather than rice. I’m happy I tried it again, because David and I both really enjoyed it this time. David thought it could have used more spice, but hey, you can always add on your own heat later.
If you’re anything like me of David, you’re probably wondering what Korma actually is. It was pretty funny when David asked me what was for dinner and I replied “Vegetable Korma”. He had no idea what it was and pretty much, I couldn’t tell him anything besides, “umm…Indian food….”. So, with the help of Wikipedia, I now know that it’s a dish orginiating in South/Central Asia and is usually made with made with yogurt, cream, nut and seed pastes or coconut milk. It’s also known as a type of curry.
Adapted from Cooking Light March 2011
2 tablespoons butter
1 tablespoon minced peeled ginger
3-4 cloves garlic, minced
1 tablespoon tomato paste
1 1/2 teaspoons ground cumin
1/2 – 1/4 teaspoon ground red pepper (or omitted)
1/4 teaspoon ground turmeric
1/8 teaspoon cinnamon
1 cup frozen shelled edamame
1 (12 oz) baking potato, peeled and diced
1 cup vegetable broth
1 teaspoon flour
1 (13.5 oz) can light coconut milk
3 cups cauliflower, chopped into florets
cilantro to garnish
1.5 cups quinoa
1. In a medium-sized pot bring 2 1/4 cup water to a boil, stir in rinsed quinoa. Bring to a simmer and place the top on the pot. Set timer for 20 minutes. Remove top and fluff with a fork.
2. Melt butter in a saucepan over medium heat. Add onion and saute for about 3 minutes. Add in ginger, and garlic; saute for 20 seconds. Stir in tomato paste and next 4 ingredients; saute for 1 minute. Stir in edamame and potato. Combine broth, flour, and coconut milk in a bowl and stir until smooth. Stir into pan and bring to a boil. Reduce heat to low and simmer for about 8 minutes. Stir in cauliflower and simmer until vegetables are tender. Season with salt and pepper to taste.
3. Serve over cooked quinoa and garnish with cilantro. Naan is a perfect addition to soak up the sauce.
Are you a fan of Indian food?