Feeling like impressing people with a savory, enticing dish from mysterious lands? Oh you, show off you.
This is the perfect recipe to venture out of routine because it’s creamy, thick, filling and oh-so-good while remaining an extremely simple meal to prepare. And also? Way healthy, peeps.
Take a look at ginger root and try to deny that shit’s anything short of miraculous. It brings gastrointestinal relief to all sorts of ailments of the gut, including nausea and morning/ motion sickness. It is a very powerful anti-inflammatory which– as we’ve discussed before– is an extremely important attribute to include in an athlete’s diet. Ginger also has immune-busting properties and promotes healthy sweating which is very helpful in fighting off colds and infection. Also, it protects against several forms of cancer, including cancer of the colon and ovaries. So, hello ginger!
And what about coconut milk and coconut oil? Read and gasp, people. I’ll tell you in a nutshell that they help ward off tons and tons of diseases and maladies, including (but not limited to) throat infections, cavities, influenza, candidiasis, athlete’s foot, osteoporosis, colitis, kidney stones, cancer, liver disease… and the list goes on and on. Very worth it, right?
So let’s get on it. Sometimes I crave texture, if that makes any sense. Like, I’ll crave something crunchy or crispy. Or I desperately want something rich and velvety without having to resort to gooploads (yes, that’s a word) of melted cheese and heavy cream. This creamy Korma is the answer to my prayers.
To be honest I have no idea how authentically Indian this meal is, which is my way of saying Indian people, please forgive me if I’m butchering a traditional meal of yours. Feel free to send me gifts of authentic Indian cookbooks, k? Don’t just stand there, educate me.
Creamy Vegetarian Korma (a.k.a. Really kickass easy to make exotique extraordinaire)
1 C basmatti rice (can use regular rice)
1 potato, diced
1 small onion, diced
1-2 cloves of garlic, minced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 carrot, diced
1/3 C frozen peas
1 tsp ginger root, grated
2 Tbs unsalted cashews (can use unsalted peanuts)
1 tsp red chilli flakes
1 Tbs cooking oil (I used coconut)
1 C coconut milk
1/2 Tbs curry powder
1 tsp turmeric
salt to taste
Cook the Basmatti rice as you would any other rice. Set aside.
Heat the oil on a skillet and cook the onions until tender, then add the garlic and ginger root; move around and lower heat so they don’t burn. Mix in the carrot, potato, cashews and red chilli flakes, flavor with salt, turmeric and curry powder. I added a tiny bit of water and covered to let the veggies cook for about 10 minutes. Once they’re done, add in the red and green peppers, peas and coconut milk and leave it at low heat for other 10 minutes. Serve over rice with cilantro on top, and enjoy!
If you’ve ever wondered if a vegetarian dish can truly leave you satisfied, try this korma. The coconut milk is so rich in dietary fiber that it really fills you up good– without that Oh God Why Did I Eat So Much Now I Want To Die feeling. Treat your exotic side today.