Pakistani Vegetable Korma

Pakistani Vegetable KormaTraditionally a meat focused cuisine, day-to-day Pakistani food also incorporates smaller amounts of vegetables and legumes. Korma, a classic curry dish popular in Pakistan, is usually made with mutton or chicken, and blended with heavy cream. This lightened up twist on korma puts vegetables and chickpeas at the forefront of the plate, without sacrificing flavor or satisfaction. Chickpeas are an affordable source of high quality protein, and cruciferous vegetables like broccoli and cauliflower pack a powerful punch of vitamins A, C, K, folic acid, and fiber, making them strong protectors against cancer. Turmeric and curry powder provide health benefits of their own, reducing inflammation in the body and protecting against Alzheimer’s. Serve this korma over brown or basmati rice, with some plain thick-style yogurt and lemon wedges on the side. This dish is so healthy you’ll feel good about going back for seconds!

Serves: 4 (as a main course)
Total Prep Time: 35 minutes

Ingredients:

  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 fresh red chili (deseed to make it less spicy)
  • ½ teaspoon garam masala or curry powder
  • ¼ teaspoon ground turmeric
  • 1 small handful fresh coriander, chopped
  • 2 medium tomatoes
  • ½ cup golden raisins
  • 1 cup chopped cauliflower, chopped
  • 1 cup chopped broccoli, chopped
  • 1 8-oz. can chickpeas, liquid included
  • 1 8-oz. can low-fat unsweetened coconut milk
  • 1 cup frozen peas
  • Salt and pepper to taste

Directions:

  1. In a large pot, heat the olive oil over medium heat. Add the onion, ginger, garlic, and chili, and sauté for 3-5 minutes until the onion begins to brown.
  2. Add the curry powder and turmeric, and stir to combine. Add the coriander, tomatoes, raisins, cauliflower, broccoli, and ½ cup water, and stir to combine. Cover and cook for 10 minutes, until the broccoli and cauliflower are fork tender.
  3. Add the chickpeas, coconut milk, and frozen peas, and stir to combine. Simmer uncovered for 10 minutes, and season to taste with salt and pepper.
  4. Serve warm with rice, yogurt, fresh coriander, and lemon wedges. Enjoy!
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About The Author

Elizabeth is a graduate of Hamilton College and The French Culinary Institute, as well as an avid world traveler and dinner party hostess. For more information, visit her website: www.elizabethpalmerkitchen.com

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