“This week I have been making recipes out of Isa Chandra Moskowitz cookbook “Appetite For Reduction“. In my earlier blog, I noted how the recipes in this book need very little, if any adjustments. Isa’s many years of experience shines through and this recipe is no exception. Although this book contains low fat, low calorie Vegan dishes, the dishes are not low on flavor. You are sure to gain rave reviews from family and guests alike. This particular recipe is a quick simple dish you can throw together in a few minutes. Serve over rice and you have an awesome Vegan meal or a great side dish.”
“Isa’s recipe calls for zucchini as one of the main components in the dish. Since I don’t really love lots of zucchini in anything, my version below removed it and added extra cauliflower and carrots. I also added a bit more cumin and a tad more salt to taste. I also added the ginger to the saute earlier than called for to soften it a bit more. As you make this dish yourself, you will find it to be extremely versatile. If you prefer other veggies, add them!”
Adapted from Isa Chandra Moskowitz “Appetite For Reduction”
- 1 tbsp olive oil
- 1 small red onion, quartered and sliced thinly
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, peeled and minced (about 2-3 inch piece)
- 2 tsp curry powder
- 1 tsp garam masala
- 1 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp salt
- 2 cups no chicken broth or vegetable broth
- 1 head caulflower (about 2 lbs), trimmed and cut into florets
- 1 lb carrots (about 4 large), peeled and cut on bias in 1/4 inch slices
- 3/4 cup frozen peas
- 3/4 cup light coconut milk
- 1 tsp agave nectar
- 1/2 cup fresh cilantro (optional, but I feel it really adds to the final flavor)
- Extra chopped cilantro for garnish
- Preheat 4-quart pot over medium heat. Saute the onion in the oil for 5-7 minutes, until translucent. Add the ginger and saute for another 2-3 minutes then add the garlic and saute one more minute.
- Add the broth to deglaze the pan. Mix in the spices and salt. Add the cauliflower and carrots. They won’t be completely submerged, but that’s okay. Try to mix the sauce up over the veggies so they are coated (see pic). Bring to a boil, then reduce heat to a simmer and cover. Let simmer for about 8-15 minutes or until veggies are tender (the amount of tenderness depends on how large you cut the florets and how tender you like your veggies).
- Add the peas, coconut milk, agave and cilantro (if using). Taste for salt. Turn off heat and let the flavors meld for about 5 minutes. Serve the Korma in bowls with rice, garnished with cilantro.
(This dish re-heats and tastes great the following day, too!)