Coconut Vegetable Korma

It’s funny to think that 10 years ago, exotic food to my family and me  was Olive Garden (no offense).   I don’t think I knew anything about Thai cuisine or Indian cuisine or had even heard about it.  My first experience with eating Indian food happened 5 years ago at a gas station in the small town of Logan, Utah.

Yes, you read right, a gas station.

And yes, it was in Logan, Utah.

The Tandoori Oven in Logan is a tiny restaurant attached to a Sinclair Gas Station.  I discovered it while going to school at Utah State.  You wouldn’t think it by the looks of it, but the food was amazing!  I immediately fell in love the warm spices and flavors of Indian food, and wanted to try my hand at recreating it.

Coconut Vegetable Korma
Write a review
  1. 2 tablespoons olive oil
  2. 1 medium onion, diced
  3. 2 teaspoons grated fresh ginger (I use a microplane)
  4. 4 clove garlic, minced (I also use a mircoplane)
  5. 1-1/2 cup potatoes, 1/2" dice (about two large)
  6. 1-1/2 cup cauliflower florets (about half a medium head)
  7. 3 cups carrots, 1/2" dice (about 5 medium carrots)
  8. 1 jalepeno pepper, seeded and minced (or not seeded if you like heat)
  9. 1 8-ounce can unsalted tomato sauce
  10. 1/2 cup water
  11. 2 teaspoons kosher salt
  12. 1-1/2 tablespoon favorite curry powder (I like a madras style)
  13. 1 cup frozen green peas
  14. 1 red bell pepper, chopped
  15. 1 can full-fat coconut milk
  16. 1/2 bunch fresh cilantro
  17. Basmati rice, for serving
  1. Heat the oil in a large pot over medium heat. Stir in the onion, and cook until tender. Mix in ginger, garlic, jalepeno, and curry powder, and continue cooking for 1 minute, until very fragrant. Stir in potatoes, cauliflower, carrots, tomato sauce and water. Season with salt. Cover and cook over medium-low heat for 20-30 minutes, or until vegetables are tender.
  2. Stir in peas, red bell pepper, and coconut milk into the pot. Reduce heat to low, and simmer, uncovered, for 10 minutes. Garnish with cilantro and serve over rice. Enjoy!
Adapted from All Recipes
Adapted from All Recipes
One Fine Tomato
Back to what I mentioned at the beginning of the post (the part where my family’s idea of exotic food was Olive Garden).  What’s funny, is that now, when I ask my mom what she would like me to cook for her, she always requests this dish.

I also entered this in an Earth Balance Contest

3 thoughts on “Coconut Vegetable Korma”

  1. I am adding this to our rotation. This will be our Sunday dinner! FYI: did you know they have brown basmati rice in bulk at Winco?

Leave a Reply

Your email address will not be published. Required fields are marked *