Eat For Dinner; Freeze for Later: Vegetable Coconut Korma

I am always in a pinch for time at the end of the day. Though some days I feel like I have the luxury of being June Cleaver, most days, I do not. On days when I can spend a long time cooking, though, I love making a large meal that I can serve one night, and freeze what’s left for another. I hope to do more recipes like this in the future.

This morning, when I still was at a loss for what I could make for today’s recipe, I realized the best way to come up with ideas was to peruse the frozen dinner aisle at the supermarket, and see what works in the freezer. Nothing brings me more happiness than a really good Indian dish (Tandoor Chef is the only brand I really like, though). So tonight I am starting there. I went to our local Indian grocer, and a chef from the my favorite restaurant was working there. He gave me some guidelines for making a vegetable coconut korma.

If you want to add in a pound of cubed chicken, you can put it in right after you stir in the spices. Remove after it is browned, and add back in when the cauliflower is almost finished cooking. Cook the korma until chicken is cooked through.

Vegetable Coconut Korma

1 small onion
5 cloves garlic, peeled
1 inch piece ginger, peeled
3 tablespoons olive oil
1/2 teaspoon cumin
1 teaspoon your favorite curry powder
1/2 teaspoon Garam Masala
pinch cayenne pepper
1 teaspoon minced jalepeno
1/2 bell pepper, sliced
1 ripe tomato
1 cup canned tomato sauce
1 14 ounce can coconut milk
1/2 head cauliflower, sliced
1 15 ounce can chick peas (garbanzo beans)*
handful of chopped cilantro
handful of golden raisins
handful frozen peas
1/4 cup dry unsweetened coconut flakes

1. In the bowl of a food processor fitted with the blade attachment, mince together the onion, garlic, and ginger. Saute in olive oil over medium-low heat in a large saute pan. Cook for 7 minutes, or until onions are tender. Stir in spices, and cook until fragrant, about 2 minutes more. Stir in jalepeno, bell pepper, and tomato and cook a minute or two more.

2. Add in tomato sauce and coconut milk, then stir in cauliflower. Cook over medium heat until cauliflower is fork tender, then add in chick peas.* A minute before taking off the stove, incorporate chopped cilantro, golden raisins, frozen peas and coconut flakes. Garnish with more coconut, cilantro, and slivered almonds. Serve on a bed of brown basmati rice with Naan.

*While I was taking a shower, the other day, I got the nagging impression I had forgotten to write the chick peas into this recipe! When I finally got to checking on my suspicions, sure enough, the beans were non existent in the text! I apologize for any inconvenience.

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