Tomato & Coconut Korma

NYC was hit with snowpacalypse 2010 today, and the self-gifted snow day I took from work resulted in this kickin’ korma.

Ingredients:

• 1 large potato, peeled and chopped into cubes
• 1 red bell pepper
• 1 cup of cauliflower, chopped
• 1 cup of broccoli, chopped
• 1 onion, sliced
• 4 cloves of garlic, minced
• 1 piece of small ginger, minced
• 2 cloves
• 1/2 tsp garam masala
• 1/2 tsp chilli powder
• 1/3 tsp tumeric
• 1 tbsp salt (or to taste)
• 1 can coconut milk
• 1/3 cup dessicated coconut (optional)
• 1/2 cup soy yogurt (optional)

To begin, in a large wok add sliced onions with a bit of olive oil and fry until they’re brown. Then add garlic and ginger. Next I added the chopped potatoes and all of the spices (garam masala, tumeric, chilli powder) and cloves. After alittle simmering, I mixed in the tomato paste and can of coconut milk. Finally I added all the veggies, soy yogurt, and grated coconut and let it simmer again (covered) for about 20-25 minutes. The consistency should be creamy and it should taste damn good!

Thanks to ewok for the inspiration!

Music for this cooking adventure: Coconut Records - West Coast