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Photo By Deb Perelman of Smitten Kitchen
This recipe is provided by Shekeba Samadzada, a chef with UW-Health in Madison.
Vegetable Korma
Serves 6
Portion: 1.5 cups
INGREDIENTS
¼ cup olive oil
¾ cup yellow onion, small dice
½ teaspoon dried coriander
¾ teaspoon paprika
½ teaspoon ground black pepper
1 teaspoon granulated garlic
¼ teaspoon turmeric powder
2 cups fresh tomato, small dice
¼ cup tomato paste
1 quart hot water
2 cups green beans, halved
2 cups bell peppers, julienned
1 cup yellow onion, julienned
4 cups potato, small dice
2 cups garbanzo beans, rinsed and drained
¼ cup fresh cilantro, chopped
DIRECTIONS
1. In a 6-quart pot or larger, heat olive oil on medium-high heat.
2. Add diced onion, coriander, paprika, black pepper, granulated garlic, turmeric and sauté all ingredients for five minutes.
3. Stir in tomatoes, cover and cook for five minutes.
4. Stir in tomato paste and cook for five minutes.
5. Pour in the hot water, bring to a boil and reduce heat to medium.
6. Stir in green beans and cook for five minutes.
7. Add peppers, julienned onions and potatoes. Cover and cook until a knife inserts easily into the potatoes, approximately 5-6 minutes.
8. Stir in garbanzo beans and cilantro and heat for five more minutes.
9. Serve the Vegetable Korma on its own or with prepared basmati rice and naan bread.
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