I hope everyone had a great weekend! Did anyone else eat just a little too much Easter candy over the weekend? I certainly did. Despite having enough willpower to bypass all of the pastel-colored chocolates adorning the grocery store shelves over the last several weeks, I eventually succumbed at the last minute and scooped up two (yes, two!) Reese’s peanut butter eggs and a bag of Whoppers malted-milk eggs – all of which were eaten over the weekend. Not only that but I spent Saturday night with some friends eating way too much pizza, chips and dip, and cheese and crackers while we watched the last Flyers game of the season and then the second Phillies game of the season. This was definitely the worst hit my diet has taken over the last 2 months so I’m getting back on track – pronto!
I wanted to make a vegetable dish that would last me most of the week so I pulled out this recipe for Vegetable Korma which I’ve been eager to make. Potatoes, cauliflower, and edamame are cooked in a creamy but spicy coconut milk sauce and served over rice. Cumin, cayenne pepper, turmeric and cinnamon make this is a flavorful dish that is satisfying enough without making you miss any meat (use vegetable broth instead of chicken broth to easily make this a vegetarian meal). To make this even more healthy, I chose to eat this with cooked quinoa instead of rice but in all honesty, this dish would good eaten as-is without either. It’s dishes like this which pack a flavor punch that help make it pretty easy to watch what you are eating. Now all I have to do is steer myself to the produce section at the market and away from the clearance Easter candy!
Sauté onion in butter over medium-high heat for 2 minutes. Add in ginger and garlic and sauté for another 30 seconds, stirring constantly. Stir in tomato paste, cumin, cayenne, turmeric and cinnamon and sauté for 1 minute.
Stir in potato (and edamame if it is frozen; if it’s not frozen, wait to add in with the cauliflower). Combine chicken broth, flour, and coconut milk and add to the pan. Bring to a boil and reduce heat, simmering for 8 minutes.
Stir in 3 cups cauliflower, and simmer for 9 minutes or until the vegetables are tender.
Serve over rice or quinoa if you like.
Overall Rating: Like It
Source: Cooking Light Magazine