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.

INGREDIENTS
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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

PREPARATION
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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.

Reprinted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop