Molly Catherine

I have a total obsession with Indian food. This Veggie Korma recipe is one that I have been making EVERY week for the last year! It’s super flavourful, aromatic, hearty and delicious. Oh, and it’s vegan of course. 🙂

Make sure to not get too fussed over the measurements. Each time I make this I switch it up a bit, and it always turns out! So be creative, add your own twist & enjoy.

Happy cooking!

Molly xx

 

Prep time: 15 mins | Cook time: 50 mins | Total time: 65 mins

Serves: 4

Ingredients:

• 1 tbsp coconut oil
• 1 onion, finely diced
• 5-6 cloves garlic, minced
• 2 tbsp fresh ginger, minced
• 4 medium sized potatoes, diced
• 5-6 carrots, diced
• 2 fresh tomatoes, diced
• 1/2 can diced tomatoes
• 1 can coconut milk
• 1/2 cup lentils, rinsed & drained
• 1 cup barley (or rice)
• 3 cups water
• 2 tbsp turmeric
• 4 tbsp curry powder
• 1 tsp garam masala
• 1/2 tsp hot chilli powder
• 1 cup frozen veggies (peas, corn etc)
• handful fresh cilantro, chopped

Directions

1. Cook one cup barley with 3 cups water + tbsp turmeric. Bring to a boil then reduce to simmer for 40 minutes.
2. Sauté onion in coconut oil on medium high heat until translucent (about 5 mins). Add garlic & ginger and sauté for another minute or two.
3. Add potatoes, carrots, fresh+canned tomatoes, and spices (turmeric, curry, garam masala, hot chilli powder) to pan and cook for 10 minutes, still on medium high heat.
4. Add coconut milk and lentils. Bring down to a rolling simmer and let cook for 25 minutes.
5. Add frozen veggies and cook for another 10 to 15 minutes (until all veggies/lentils are soft).
6. Serve over barley & garnish with fresh herbs.

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“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”

– Julia Child