IMG_1294This recipe was sent to me by my friend Lolly. I’ve known Lolly for ten years, and I’ve always admired the way she takes the time every day to make a home-cooked dinner for her family. It’s important to her. And I’m talking about a sit-down, made-from-scratch, multiple item dinner à la June Cleaver, minus the pearls. (And with a job outside the home.) She cooks even if she isn’t going to be home for dinner. Even now that her girls have left the nest and it’s just her husband and herself. Even as her friends (me) are always offering helpful dinner suggestions: “just buy some hummus and cut up some vegetables” and “John could just have a bowl of cereal for dinner.” Her answer has always been the same. “That’s not a real dinner.”

This Coconut Korma is a rich delicious stew that’s easy to make. You can vary the vegetables as well as the heat level. It tastes great the next day, and the day after that. Here is Lolly’s recipe, and it’s a real dinner.

4.5 from 2 reviews

Coconut Korma
 

Ingredients
  • 2 tablespoons oil (grape seed oil recommended, I used canola)
  • ½ teaspoon brown mustard seeds
  • 1 cup sliced onions (about 1 onion)
  • ½ cup shallots (optional, otherwise more onion)
  • 1 tablespoon minced garlic
  • 1 tablespoon ginger, grated
  • 1 dash of cinnamon
  • Sprinkle of dried red pepper flakes
  • 1¼ tablespoons curry powder
  • 1 teaspoon cumin, ground
  • ⅛ teaspoon cardamom, ground
  • ¼ teaspoon sea salt
  • 4 cups cauliflower florets and stalks
  • 1 cup carrots, chopped
  • ½ cup red bell peppers, chopped
  • 1 15-ounce can of tomato sauce
  • 1 14-ounce can of coconut milk
  • 1 cup fresh or thawed frozen peas (or shelled edamame)
  • ¼ cup fresh cilantro (optional)
  • salt to taste

Instructions
  1. Heat oil in a large saucepan. Add the brown mustard seeds and cook for about 2 minutes until they start popping, then add onions and shallots (if using).
  2. When onions start to soften add the garlic, ginger and spices. Cook for about 1 minute then add a ½ cup of water to the pan, stir and then add the cauliflower, carrots and red bell peppers. Cover with lid and cook for about five minutes, until just beginning to soften.
  3. Add the cans of tomato sauce and coconut milk. Let this simmer for about 10 minutes.
  4. When the veggies in the curry are cooked, add in the peas, cilantro, and salt.
  5. This dish should be served over rice.