Vegetable Korma

We love Indian food! The spices and vegetable variety are great. And, because most of the Indian population is vegetarian, they have great complementary-protein meals that are easy on my budget. Here is one of our favorites:

Vegetable Korma - makes enough to serve 4 as a main dish w/ rice or quinoa

3 tbs oil or clarified butter
1 onion, diced
3 cloves garlic, minced
1 inch ginger, minced
1 1/2 T curry powder (higher quality=better taste!)

1 potato or sweet potato diced, or 1 cup chickpeas
2 carrots, diced
1/2 eggplant, diced
3 tomatoes, diced
1 jalepeno, diced
2 tsp salt
3 tbs ground nuts (I used almonds, it called for cashews)

1/2 cup peas
1 red or green pepper, diced
1 lb spinach, roughly chopped.
1 cup coconut milk

Saute the first group of ingredients until soft. Add the potato/sweet potato/chickpeas and carrots and 1/2 cup water. Cover and steam for 5 minutes. Uncover, add the tomatoes, jalepeno, salt, and nuts. Stir and cook for a couple minutes. Add the peas, peppers, spinach, and coconut milk. Allow to simmer for approx 10 minutes.

Serve over rice or quinoa. (If you use chickpeas, the rice is a good option as it makes a complementary protein. If you use potato or sweet potato, I love the mildness of quinoa w/ the complexity of curry)