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Winter Vegetable Korma

Recipe Chef Owen May and Dr. Michelle May

My husband (Chef Owen) and I signed up for a box of fresh local produce. Since you get whatever comes in the box, it challenges us to get out of our box and try new recipes. Owen went to Ahwatukee Farmers’ Market and was gone more than an hour. He came back with our box PLUS three loaves of fresh bread, turnips, radishes, and some yummy yulu seeds. (Note to Self: Don’t send a chef to a farmer’s market alone.) We have a lot of fun creating new recipes using some items we don’t typically buy and many that we do – with the added benefit of buying local. Our first recipe, Winter Vegetable Korma was unusual, delicious, loaded with healthy ingredients, and perfect for the Fall.

Get out of your box and give it a try. We’d love to hear what you think!

Chef Notes

Korma is a dish with meat or vegetables braised in water, stock, and yogurt or cream. Garam masala is a fragrant mixture of spices with numerous variations which may contain up to 12 spices such as black pepper, cinnamon, cloves, coriander, cumin, cardamom, dried chiles, fennel, ginger, mace, or nutmeg.

Culinary Tip: Keep fresh ginger root in the freezer. Just peel it and store it in an airtight plastic bag in the freezer. Cut off pieces as needed.

Ingredients

Sauce:

1/2 onion, diced
1 small tomato, diced
1 inch of fresh ginger, finely diced
1/4 cup water
1 1/2 teaspoons of garam masala
1/2 teaspoon salt

Winter Vegetables:

1 1/2 tablespoons of vegetable oil
2 small sweet potatoes (1 pound)
1/2 small butternut squash (3/4 pound)
1/2 red onion, thinly sliced
1 1/2 cups of water
1/2 bunch of kale; remove leaves from stem and chop
1 can garbanzo beans (chickpeas), drained
1/2 cup of light coconut milk

Directions

  1. Combine first six sauce ingredients (onion, tomato, ginger, water, garam masala, salt) in a small food processor or blender and puree until smooth. Set aside.
  2. Heat large sauté pan then add 1 tablespoon of the oil. When oil is hot, add diced sweet potato and butternut squash. Cook until vegetables start to soften then move them to the edge of the pan.
  3. Add another tablespoon of oil to the center of the pan, and when hot, add sliced red onion and sauté, combining vegetables when onion is soft.
  4. Remove vegetables to a plate.
  5. Add 1/2 tablespoon of oil to pan; add sauce and cook until thickened, approximately 5 to 6 minutes.
  6. Return vegetables to the pan and add 1 1/2 cups of water.
  7. When mixture is simmering, stir in kale and chickpeas.
  8. Cook until sauce is thickened then add coconut milk and heat through.
  9. Serve over brown rice.