. . . and some Korma

I don’t know what it is lately with me and interesting food names.  But I tried another new recipe the other night–not to be confused with the “Pakistani Kima” of a few nights prior, this was called “Vegetarian Korma.” (And they probably have nothing to do with each other, although the recipes aren’t terribly dissimilar.)

Thanks to my niece Erika for finding the recipe for she and her vegetarian sister to try. :) And thanks to her sister, also my niece (hi, Kirsten!), for passing it on to me.

Of course, I added chicken to it. . . I guess maybe that’s not an “of course,” but I’m usually all about the protein and thought it couldn’t hurt the dish.  I don’t think it did.  That said, the sauce was flavorful enough that the chicken probably wasn’t really necessary, either.

It’s basically another combination of veggies, including onion, green and red pepper, potatoes, carrots, peas, and a jalapeno.  I browned the chicken right along with the veggies.  (I used both yellow and orange carrots for a little extra color.)

The recipe also includes curry powder and cream–it was delicious!

I’m starting to think, however, that most of my recipes seem to look really similar to each other in their chopped-and-cooking mode and also in their finished mode. :) Really, I promise, I’m not just posting the same two pictures over and over again.

We really enjoyed this recipe–I put a star next to it in my recipe binder and will definitely be making it again.  The biggest bonus of this recipe (and the reason I decided to make it) was that I had absolutely everything I needed for it already. That always makes it a winner in my book!

This entry was posted in cooking and tagged , , . Bookmark the permalink.

2 Responses to . . . and some Korma

  1. Trevor says:

    So, we were joking around that we added chicken to a vegetarian dish and that Korma is probably made with beef. I looked Korma up on Wikipedia:

    Korma (sometimes spelled kormaa, qorma, khorma, or kurma) is a dish originating in South Asia or Central Asia which can be made with yogurt, cream, nut and seed pastes or coconut milk; it is usually considered a type of stew. Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yogurt or creamy Azid.

    • Sandi says:

      Haha–I looked that up, too! :) Thought it was interesting that our recipe did not have yogurt, since that seems to be one of the main things that makes it Korma!

Comments are closed.