Vegetable Korma

This is a great, easy vegan recipe that doesn’t leave you missing the meat or cheese! Served over rice, filled with whatever veggies you choose, and tasty chickpeas added in to fill your protein needs, this meal’s got it all for your family!

1 cup basmati rice
4 medium tomatoes, cut into chunks
1 small white onion, cut into chunks
3 Tbs minced fresh ginger
1 Tbs oil (I use extra virgin olive oil)
1 tsp garam masala or curry powder
3/4 tsp ground cardamom
6 Tbs golden raisins or regular raisins
4 cups fresh or frozen mixed veggies (this time we used frozen carrots, peas, corn for a big time saver)
21 oz chickpeas (if canned, rinsed and drained)
6 Tbs light coconut milk (could also use heavy cream or evaporated milk if vegan isn’t a concern)

1. Cook rice according to package directions (we like to add whole cumin and peas to spice it up a little bit, and it fits really well with this dish)
2. Puree tomatoes, onion, and ginger to paste in food processor or blender
3. Heat oil in saucepan over medium heat. Add garam masala and cardamom and cook approximately 30 seconds, or until fragrant, stirring constantly. Add tomato puree and raisins. Simmer until sauce thickens slightly.
4. Stir in frozen veggies, chickpeas, and coconut milk. Season with salt and pepper and spice to taste, if desired. Cover, reduce heat to medium-low, and simmer until veggies are tender and sauce reaches desired thickness. Serve over rice. We also love to eat it with naan.

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