Vegetable Korma

On a cold, winter night, vegetable korma warms the tummy.  This recipe is easy on the budget and calories.  Total time to prep and cook is less than an hour.  Usually on a work night, I try to prepare food under 30 minutes.  If there is extra time in the schedule, consider making this dish.

Vegetable Korma

• 1 1/2 TBSP butter

• 1 cup chopped onion

• 1 TBSP minced peeled ginger

• 3 garlic cloves, minced

• 1 TBSP tomato paste

• 1 1/2 tsp ground cumin

• 1/2 tsp ground red pepper

• 1/4 tsp ground tumeric

• 1/8 tsp ground cinnamon

• 1 cup frozen edamame

• 1 (12-ounce) baking potato, peeled and diced

• 1 cup vegetable broth

• 1 tsp all-purpose flour

• 3 cups cauliflower florets

• 2 cups hot cooked long-grain brown rice

Directions:

1. Melt butter in a saucepan over medium-high heat. Add onion, and saute for 2 minutes. Add 1 tablespoon ginger and garlic; saute for 30 seconds, stirring constantly.

2. Stir in tomato paste and next 4 ingredients (through cinnamon); saute for 1 minute, stirring frequently.

3. Stir in edamame and potato.

4. Combine broth, flour, and milk, stirring until smooth. Add broth mixture to pan, and bring to a boil. Reduce heat and simmer for 8 minutes, stirring occasionally.

5. Stir in 3 cups cauliflower, and simmer for 9 minutes or until the vegetables are tender. Serve over hot rice.

6. Yield: 4 servings (1 1/4 cups vegetable mixture and 1/2 cup rice)

adapted from Cooking Light