Lazy Vegetable Korma

Yes, you read that correctly: lazy vegetable korma. Indian food can be time consuming with all the vegetable and spice preparation. That can be a turnoff to many. Let’s be honest, even the most avid cook gets lazy sometimes. Me, included especially when I am running around all day running a business, household, and being a parent. There are times I just do not feel like cooking. I know I must since the alternative is either unhealthy take-away or fast food.

It also doesn’t help that once you have good Indian food, you will want it again. At least it is for me. I often crave Indian food. When that craving for Indian hits, you just have to satisfy it. And unless you live in a larger town or city having an Indian restaurant near-by, you need to make it yourself. That’s what I have done.

No worries, I’ve got you covered with this recipe. Vegetable Korma is a creamy curry. What makes it creamy isn’t dairy, but coconut milk. This is a vegetarian and vegan recipe. Good for the body, mind, and soul.

Simple ingredients are the key. Remember this is lazy vegetable korma. This is a 30 minute recipe. First action is to defrost the frozen mixed vegetables in cool water. As the oil is heating up in the pan, chop the onion as well as peel and dice small the potatoes. Then start cooking in order. Make sure the potatoes are cooked. Serve with either rice or naan bread. The recipe serves 4 or 6 depending on how greedy everyone is that night.

Lazy Vegetable Korma

Ingredients

• 2 tablespoon olive oil
• 1 small onion yellow diced
• 1 teaspoon fresh grated ginger
• 5 cloves minced garlic
• 3 russet potatoes cut into cubes
• 2-3 cups of frozen mixed vegetables defrosted
• 8 oz can tomato sauce
• 2 teaspoon salt
• 2 tablespoon curry powder
• 1 can unsweetened full-fat coconut milk
  

Preparation

• Heat the oil in a skillet over medium heat.
• Stir in the onion, and cook until tender.
• Add ginger and garlic cooking until fragrant.
• Add salt and curry powder.
• Mix potatoes, defrosted frozen mixed vegetables, and tomato sauce
• Cook 25 minutes covered, or until potatoes are tender.
• Stir in coconut milk into the skillet.
• Reduce heat to low, cover, and simmer for 5 minutes