When looking for a recipe that I could eat that didn’t have a lot of sugar in it, I found something called vegetable Korma…What is that? Korma, in origin, means “to braise” and uses a cooking method that first cooks meat or vegetables quickly and then continues to let them cook in a low amount of liquid. It is found in India and Pakistan cuisine. I, for obvious reasons, chose to cook the vegetable version. I found it to be smooth in texture and quite creamy. It is very similar to a curry. What is even better is that you can choose different flavors to make this dish your own. Some choose coconut, others choose chicken broth, some will even choose yogurt. For this recipe I chose to start with a vegan chicken broth and then use a mixture of full fat coconut milk and unsweetened almond milk. For a more full and thick liquid, you can use all coconut milk. This is my version of Vegetable Korma.
- 1 head broccoli
- 14 baby carrots
- 1 medium sweet potato
- 2 cups vegan chicken stock
- 1 tsp ground ginger
- 4 oz organic tomato sauce
- 1 1/2 Tbs curry powder
- 1/2 tsp cardamom powder
- 1/2 tsp paprika
- 1 tsp tumeric powder
- 1/2 tsp salt
- 1/2 cup coconut milk
- 1/2 cup Unsweetened Almond Milk
- In a saute pan, place all vegetables with minimal vegan chicken stock layering the bottom of pan. Cook on high heat. (Watch your liquid, there needs to be a thin layer at all times to prevent burning.)
- Let vegetables cook for 6-8 minutes or until softened. Reduce heat to medium-low.
- Add spices and tomato sauce. When liquid cooks down add more to keep a thin layer on the bottom of pan.
- Add coconut and unsweetened almond milk. Stir to mix in well. Let the liquid cook down to the desired consistency. If you have too little of liquid, you can add more of the vegan chicken stock to reach the desired thickness. (Watch your vegetables so they do not overcook.)