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Coconut Korma

Course: Main Course

Ingredients

Ingredients

  • 2 tablespoons oil grape seed oil recommended, I used canola
  • 1 cup sliced onions about 1 onion
  • 1/2 cup shallots optional, otherwise more onion
  • 1 tablespoon minced garlic
  • 1 tablespoon ginger grated
  • 1 dash of cinnamon
  • Sprinkle of dried red pepper flakes
  • 1 1/4 tablespoons curry powder
  • 1 teaspoon cumin
  • 1/4 teaspoon sea salt
  • 4 cups cauliflower florets and stalks
  • 1 cup carrots chopped
  • 1/2 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
  • 1/4 cup fresh cilantro optional
  • salt to taste

Instructions

Instructions

  • Heat oil in a large saucepan. Add onions and shallots (if using).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. Add the cans of tomato sauce and coconut milk. Let this simmer for about 10 minutes. When the veggies in the curry are cooked, add in the peas, cilantro, and salt. This dish should be served over rice.