Vegetarian Korma

I have absolutely fallen in love with this recipe!!  Intense Indian flavor with a tiny kick but mellowed out with the coconut milk.  All of the veggies make it healthy but filling.  The aromatics (ginger and garlic) are what really transport this recipe so, please, do not skip over that step.  You will be thanking me later!!

Vegetarian Korma

1 1/2 tablespoons extra virgin olive oil

1 small onion, diced

1 teaspoon minced fresh ginger root

2 or 3 cloves garlic, minced

2 potatoes, cubed

4 carrots, cubed
 

1 fresh jalapeno pepper, seeded and sliced

1 (4 ounce) can tomato sauce

1 1/2 teaspoons salt

1 1/2 tablespoons curry powder

1 can garbanzo beans, drained and rinsed
 

1 red or green bell pepper, chopped
 

1 can coconut milk
 

2 Tbsp. chopped fresh cilantro for garnish

 

In a large saucepan, add olive oil and saute onion, ginger and garlic until tender (about 2 to 3 minutes).  Add cubed carrots and potatoes and chopped jalapeno pepper.  Cover with a lid and keep at low/medium heat.  Cook for about 15 minutes or until the potatoes and carrots are tender but not falling apart.  Add tomato sauce, salt, curry powder, beans, red bell pepper, and coconut milk.  Stir to incorporate.  Heat through for about 5 to 10 more minutes.  Serve over brown rice or Israeli couscous and top with chopped cilantro.