The Cupboard's Bare Vegie Korma

Two posts in one day - but I wanted to share this before I forget. 

Yesterday we got home at about 5pm and nothing was organised for dinner. GuitarMan was in the mood for Indian - he offered to go and buy takeaway which he'd pay for. I offered to make Vegie Korma and GuitarMan's wallet stayed safely in his pocket for another day. Another $20 saved!


This recipe is one of our old standbys for nights when we get home and there's nothing organised for dinner or when we have vegies to use up.  You can use fresh, frozen or a combo. Just make sure you cook your harder vegetables for longer.  The recipe makes four huge serves or six smaller serves.  We keep the leftovers for lunch. Yum.
 
We like to serve our Korma up with Basmati Rice with Peas and pappadams. Both recipes are a hit with kids as they contain no heat at all, but are still tasty if you leave out the chilli.  If you don't like peas just have plain rice. 
 
No photos as it got eaten too quickly. Enjoy.
 
The Cupboard's Bare Vegie Korma
 
1 medium brown onion, halved and sliced
1 teaspoon turmeric
1 tablespoon garam masala
pinch chilli powder (I leave out when serving for kids)
2 teaspoons minced garlic
2 peeled carrots, sliced thickly
1 cup water
1/2 medium butternut pumpkin peeled and cut into chunks
2 cups frozen green beans
1 medium potato, peeled and cut into large dice
1 can chickpeas, drained and rinsed
1 can coconut milk
 
Fry onion over a very low heat in 1 tablespoon oil for a few minutes until soft. Increase heat and add spices and garlic.  Stir for 1 minute.
 
Add carrots and water and stir well.  Bring to boil and then reduce heat back to low.  Cook, covered for 5 minutes.
 
Add everything else and cook until vegies are soft but not mushy.  Serve with rice.
 
Basmati Rice with Peas
 
1 1/2 cups of Basmati Rice, rinsed
1 cup frozen peas
1 teaspoon dried basil
1/2 teaspoon minced garlic
1 teaspoon (or 1 cube) chicken stock powder
3 cups water
 
Put all ingredients in a rice cooker and cook as normal.
 
If you don't have a rice cooker.  Place all ingredients in  frypan with a lid.  Bring to boil then reduce heat to low.  Cook for around 15 mins until water is absorbed.  Check after 10 mins and some boiling water if you need to.
 
Makes approx 3 cups.