Clarissa's Vegetable Korma

my very good friend Clarissa is an AMAZING cook! she is the reason why my kitchen is always stocked with quinoa, kale, black beans, and tofu. We share a common obsession with food, specifically what the other is having for lunch/dinner.

i've noticed a trend in the last month. almost every week, clarissa has mentioned having vegetable korma for lunch or dinner, each time raving about how delicious and easy it is to make. she kindly shared her recipe with me. i planned to wait until this weekend to make it but i just couldn't wait!

Clarissa's Vegetable Korma topped with Quinoa

Clarissa's Vegetable Korma

• 1 small onion or 1/2 large onion, chopped
• 3 cloves garlic (or more if you like)
• 1 tbsp minced ginger
• 1.5 teaspoons curry powder
• .5 teaspoon cumin
• 2-3 carrots chopped (i used 1 carrot and it was plenty)
• 1/2 head of cauliflower, chopped
• 1-2 potatoes diced
• 1 can organic chickpeas, rinsed thoroughly
• 1.5-2 cups water/stock
• 1 8 oz can organic tomato sauce
• evoo
• salt/pepper to taste
• 1/4 cup cream or yogurt or coconut milk
• Greens (i used 6 stalks of kale, but Clarissa says you can use anything you like! spinach, chard, etc)
• 1/2 lemon
• cilantro and thinly sliced raw onions for garnish

over medium high heat, saute the onions & evoo in a large pot til translucent. then add garlic and ginger and continue to saute for a few more minutes. add spices and cook for a few mins to add depth to the spices. then add the tomato sauce and water/stock. bring mixture to a boil. then add potatoes, carrots and cauliflower. lower heat to simmer and cook til potatoes, carrots and cauliflower are tender (about 15-20 mins). add chickpeas and cream/yogurt/coconut milk, simmer for another 3-5 mins. add salt and pepper to taste. then throw greens in at the last minute. simmer til greens are bright green and softened. add a squeeze or two of the lemon. garnish w/ chopped cilantro and onions!

now you can all join me in the joy of vegetable korma! thanks Clarissa!!!

oh! and for all you wine enthusiasts out there, i think you'll find that this dish pairs nicely with a sauvignon blanc or any other dry white wine with citric notes.

I'm off to go have seconds now.