2nd Avenue Vegetable Korma

By Vegiegail

From Isa Chandra Moskowitz's Appetite for Reduction

Ingredients

• 1 teaspoon olive oil
• 1 small red onion, quartered and sliced thinly
• 3 cloves garlic, minced
• 2 tablespoons minced fresh ginger
• 2 teaspoons curry powder
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 2 cups vegetable broth
• 1 1/2 pounds cauliflower, trimmed and cut into florets
• 1 pound zucchini, cut on a bias in 1/4-inch slices
• 1/2 pound carrots, peeled and cut on a bias in 1/4-inch slices
• 3/4 cup frozen peas
• 3/4 cup light coconut milk
• 1 teaspoon agave nectar
• 1/2 cup chopped fresh cilantro (optional)
• Extra chopped fresh cilantro, for garnish

Details

Servings 4

Preparation

Step 1

Preheat a 4-quart pot over medium heat. Sauté the onion in the oil for about 5 minutes, until translucent. Use a little nonstick cooking spray if needed. Add the garlic and ginger, and sauté for another minute.

Add the broth to deglaze the pan. Mix in the spices and salt. Add the cauliflower, zucchini, and carrots. They won’t be completely submerged, but that’s okay. Cover the pot and turn up the heat to bring the broth to a boil. Let boil for 7 to 10 minutes, until the veggies are tender.

Add the peas, coconut milk, agave, and cilantro (if using). Taste for salt. Turn off the heat and let the flavors meld for about 5 minutes. Serve the korma in bowls over rice, garnished with cilantro.