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Vegetable Korma

This Indian dish is delicious served hot over basmati rice with a side of naan; garnish with fresh cilantro or chopped peanuts for color and crunch. Add cubed tofu, paneer or cooked chicken at the same time as the frozen vegetables for a heartier version. Substitute cream for the coconut milk if desired. Serves 4. Prep time: 30 min.


2      tablespoons vegetable oil
1      cup diced yellow onion
1      teaspoon minced fresh ginger
3      tablespoons minced garlic
2      small red or Yukon potatoes, diced
½     cup water
1      cup tomato sauce
2      tablespoons curry powder
12    ounces frozen organic mixed vegetables
1      cup light coconut milk
Salt and black pepper to taste


1. Heat the oil in a large pot over medium-high heat. Add the onion and sauté for 5 minutes, then add the ginger, garlic and potatoes and sauté for 2 minutes more.

2. Add the water, tomato sauce and curry powder and bring to a simmer.
Stir well, cover with a lid and cook 6 to 8 minutes.

3. Add the frozen mixed vegetables and coconut milk and simmer for 5 to 10 minutes until the vegetables are tender.

4. Season to taste with salt and black pepper.

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