More pandemic cooking, and this time we’re flush with fresh produce because our friends at Albert & Eve came by yesterday with two bags full. We’ve been enjoying learning Indian cooking from Vegan Richa’s Indian Kitchen, and this time we made cauliflower, carrots and peas korma. I made a few adjustments to Richa’s excellent recipe to make it mild so that Rio would eat it. Big success!
As an aside, Richa’s terrific book is one of the two cookbooks we use most at home, the other one being Chloe’s Vegan Italian Kitchen by Chloe Coscarelli. We have lots of great cookbooks, the vast majority of which are vegan, but at this point we have our kitchen style and recipes pretty much mastered, so we need cookbooks only to learn things we don’t know yet.
The recipe in the book is very much like this one from Richa’s website, but with a few important changes, and I made a few additional simplifications. I substituted the fennel seeds with poppy seeds to great success, omitted the chiles, and had carrots in lieu of potatoes. We were lucky that fresh peas are in season, but wanted lots of peas so defrosted a frozen pea bag. I made a few other tweaks to fit the pandemic pantry situation, and there ya have it:
sauce
- 1 tsp oil
- 1 small onion
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 cup canned tomatoes
- 5 cloves of garlic
- 1 inch ginger
- 1 tbsp poppy seeds
Veggies:
- 3 cups cauliflower florets
- 1 cup sliced carrots
- 1 cup peas (frozen is great)
- 2/3 cup coconut milk
- 1/4 cup water
Heat up oil in big pan, slice onion thinly, add to pan with coriander and cumin, and sauté until golden. Finely mince garlic and ginger and add. Sauté for about 5 more minutes, then add tomatoes, and cook an additional five minutes. Then, add poppy seeds and cook for another 2 mins. Add cauliflower and carrots and mix. Add coconut milk and water, cover, and cook on medium-low heat for 15 mins. Add peas, mix again, and cook for another 15 mins. Great over rice!