Comfort Food: Vegetable Korma

There's something about cool rainy days that makes me crave Indian food.  Though this happens more often in the winter, even in late spring, a warm curry seems to have magical chill-chasing powers.  Curries reminds me of a rainy March evening somewhere in the wilds of England where I'd stopped for the night on a two week drive around the country, and brought back "takeaway" to a dingy little room with a dim lamp and a hard bed: when I opened up the container, the smell of curry melted away the rain, instantly warmed the thin sheets, and made me feel content.


Today is a good day for vegetable korma.  I still ache a little (the good kind of ache) from last night's yoga class, and it's damp and cool out, and I'm trying--as the reading in last night's class suggested--to be patient and embrace the uncertainty and the discomfort of not-knowing.

I love this vegetable korma; it's silky-smooth, not too oily, and full of salt and sweet and crunch.

Vegetable Korma

1 small onion
5 cloves garlic, peeled
1 inch piece ginger, peeled
3 tablespoons olive oil
1/2 teaspoon cumin
1 teaspoon your favorite curry powder
1/2 teaspoon Garam Masala
pinch cayenne pepper
1 teaspoon minced jalepeno
1/2 bell pepper, sliced
1 ripe tomato
1 cup canned tomato sauce
1 14 ounce can coconut milk
1/2 head cauliflower, sliced
handful of chopped cilantro
handful of golden raisins
handful frozen peas
1/4 cup dry unsweetened coconut flakes (optional)

In the bowl of a food processor fitted with the blade attachment, mince together the onion, garlic, and ginger. Saute in olive oil over medium-low heat in a large saute pan. Cook for 7 minutes, or until onions are tender. Stir in spices, and cook until fragrant, about 2 minutes more. Stir in jalepeno, bell pepper, and tomato and cook a minute or two more.


Add in tomato sauce and coconut milk, then stir in cauliflower. Cook over medium heat until cauliflower is fork tender. A minute before taking off the stove, incorporate chopped cilantro, golden raisins, frozen peas and (optional) coconut flakes. Garnish with more coconut, cilantro, and slivered almonds. Serve on a bed of brown basmati rice with Naan.