Korma is a comforting, creamy curry. This ancient vegan, gluten free dish originally comes from India, has traveled around the world, and gained different vegetables and spices in the mix. The healthy secret to preparing yummy korma is the order of the ingredients added into a large stainless steel pot with a lid, which keeps all the vegetable nutrients in the simmer sauce. Sauté ½ cup chopped organic red onion in 2 tbsp coconut oil, add 1 minced organic garlic clove, 2 tsp grated fresh ginger, cook 1 minute. Stir in ¼ tsp organic ground cardamom, ¼ tsp organic dried red pepper chili, ½ tsp curry powder, ¼ tsp turmeric, and sauté 1 minute. Add ¾ cup water, 1 chopped organic potato, 1 sliced organic carrot, ½ cup chopped organic cauliflower, 1 cup chopped organic eggplant, ½ tsp sea salt, and bring to a simmer and cook 12 minutes. Add ½ cup chopped organic zucchini, 1/3 cup organic peas, and ¾ cup coconut milk and simmer 12 more minutes. The sauce should be thick and creamy and pale yellow. Korma is traditionally served with rice.
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