Winter is coming…I think it is here…. (sad face)
Do you like winter? I’m a summer baby, so winter is actually my least favorite season. I am always cold, my energy level/life meter is super low (compared to summer), and it is a huge challenge to get out of my comfy, warm bed every single morning.
But I do like a couple of things about winter. I extra appreciate my hot morning coffee during winter. I like happy Christmas songs and hearty food! I love hearty stew, savory roast, and heartwarming soups to keep myself warm during cold weather. I am not sure why, but I tend to eat little more meat during winter as well. I guess I somehow think it is providing me with extra layers of fat or something. Hubby and I definitely are meat lovers. We love our chicken, steak, bacon, and bacon, and bacon. Well, hubby doesn’t really love bacon like I do. He actually prefers turkey bacon over regular bacon. I know, I know. I don’t get him either. I love him so very much, but I don’t think I will ever understand how anyone can choose turkey bacon over wonderful awesome regular bacon. Anyhow, the point is I don’t think we can live without eating meat, but I recently watched some documentaries on Netflix about a whole plant based diet and its health benefits. Man….after watching all those documentaries, I felt the need to eat more vegetables.
Like I was saying, I don’t think we can ever be vegetarians, but I considered eating more vegetarian dishes. I always thought I eat relatively healthfully (as in eating lots of veggies), but I couldn’t really think of any vegetarian dishes that I cook regularly. So I was determined to make a vegetarian dish. After hours of Pinterest-ing, I finally decided to make vegetarian korma. It seems like a perfect hearty dish to keep me warm in this wintery weather!
This dish is an amazing curry dish that can fill your tummy like any meat dish would! This recipe was created after reading about numerous vegetarian korma recipes from Pinterest and using a couple of ingredients that I thought would pair well in this dish.
One of my coworkers had me taste this fried potato dish that she made long ago. The potato was fried with some cumin seeds and onions. It was a very simple and straightforward dish, but it was beyond delicious. So I decided to brown my potatoes in cumin seeds to replicate that flavor. I always love the vibrant yellow color turmeric powder adds to any food, so I added that as well. It appeared to me people generally use coconut milk for this dish, but Hubby HATES coconut. So I substituted coconut milk with half and half. Since we absolutely love spicy food, I added chopped Thai peppers to make this dish hot. You can totally skip the Thai pepper since this dish is not supposed to be spicy. I had my wonderful coworkers taste this dish, and it was approved by them!
Give this amazing vegetarian dish a try in this cold wintery weather. You won’t be disappointed! Happy eating, my friends 🙂
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Main
- Cuisine: Indian
- 1 tablespoon olive oil
- 1/2 teaspoon cumin seeds
- 1 small onion, chopped
- 1 teaspoon ground ginger
- 4 to 5 cloves garlic, minced
- 1 tablespoon butter
- 2 medium potatoes, cubed
- 3 small carrots, chopped
- 1 tablespoon curry powder
- 2 teaspoons salt
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 tablespoon sugar
- 1/2 cup tomato sauce
- 1 cup half and half or coconut milk
- 1 cup chopped bell pepper
- 1 cup frozen peas
- 3 tablespoons chopped cashews
- Cooked rice for serving
- In a large non-stick skillet, heat the oil on high heat.
- Add cumin seeds and toast them for 30 seconds.
- Add chopped onion to the skillet. Stir frequently.
- Once the onion becomes translucent, add ginger and garlic. Stir for a minute.
- Add the butter and potato to the pan.
- Reduce the heat to medium high and stir frequently for 3 to 5 minutes until potato is slightly browned.
- Add the chopped carrot. Cook for a minute or two with stirring.
- Add curry powder, salt, garam masala, turmeric powder, and sugar.
- Stir until all the potatoes and carrots are coated with the spices. Cook for a couple of minutes.
- Reduce the heat to medium and add tomato sauce and half and half.
- Add bell peppers.
- Continue to stir the mixture.
- Once the mixture comes to a boil, reduce the heat to low and put a lid on.
- Cook for 10 minutes.
- Add frozen peas and cook for an additional 5 minutes with the lid on.
- Garnish with chopped cashew and serve over rice.