DAVEGAN: Food for Thought

A carefully curated collection of healthy, delicious recipes (that happen to be vegan). Lives in Kansas and pulls from all over the world.

Dave+Vegan = DAVEGAN

Vegetable Korma

I’ve been in the mood for something warm and a little heavier lately, so this seemed to fit the bill.

Ingredients:

  • 1 cup chopped cauliflower
  • 1 cup chopped green bell pepper
  • 1 large onion, chopped
  • 2 cloves of garlic, chopped
  • 1 can chickpeas, drained and rinsed
  • 3 tablespoons olive oil
  • 2 bay leaves
  • 1/2 teaspoon cumin seeds
  • 1 tablespoon shredded ginger
  • 1 tablespoon coriander powder
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper (1/4 tsp. if you don’t like it too hot)
  • 1/2 teaspoon garam masala
  • 1 can (1-1/2 cups or so) coconut milk
  • 2 tablespoons peanut butter (could use SunButter for peanut allergies)

Directions:

  1. In a large pan, heat the oil on medium-high heat until hot. Then toss in the garlic and onions. Cook for several minutes until softened/glassy.
  2. Toss in the spices and bay leaves. Stir around until everything is well coated.
  3. Add the cauliflower, green pepper, and chickpeas. Cook for 8 to 10 minutes until softened.
  4. In a small bowl, whisk together the peanut butter (or Sunbutter) and coconut milk. Then add the mixture to the pan.
  5. Cook for another 10 to 20 minutes. Then serve and enjoy with naan (see recipe here).

via: (never home)maker

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