Vegetable Korma

On a cold, winter night, vegetable korma warms the tummy.  This recipe is easy on the budget and calories.  Total time to prep and cook is less than an hour.  Usually on a work night, I try to prepare food under 30 minutes.  If there is extra time in the schedule, consider making this dish.

Vegetable Korma

  • 1 1/2 TBSP butter
  • 1 cup chopped onion
  • 1 TBSP minced peeled ginger
  • 3 garlic cloves, minced
  • 1 TBSP tomato paste
  • 1 1/2 tsp ground cumin
  • 1/2 tsp ground red pepper
  • 1/4 tsp ground tumeric
  • 1/8 tsp ground cinnamon
  • 1 cup frozen edamame
  • 1 (12-ounce) baking potato, peeled and diced
  • 1 cup vegetable broth
  • 1 tsp all-purpose flour
  • 3 cups cauliflower florets
  • 2 cups hot cooked long-grain brown rice


  1. Melt butter in a saucepan over medium-high heat. Add onion, and saute for 2 minutes.  Add 1 tablespoon ginger and garlic; saute for 30 seconds, stirring constantly.
  2. Stir in tomato paste and next 4 ingredients (through cinnamon); saute for 1 minute, stirring frequently.
  3. Stir in edamame and potato.
  4. Combine broth, flour, and milk, stirring until smooth.  Add broth mixture to pan, and bring to a boil.  Reduce heat and simmer for 8 minutes, stirring occasionally.
  5. Stir in 3 cups cauliflower, and simmer for 9 minutes or until the vegetables are tender.  Serve over hot rice.
  6. Yield: 4 servings (1 1/4 cups vegetable mixture and 1/2 cup rice)

adapted from Cooking Light