Diwali Vegetable Korma

Hindus, Sikhs, and Jains around the world are celebrating Diwali, or Festival of Lights. It signifies the victory of 'good over evil' and 'light over darkness.'

It brings to ‘light’ one of my father’s teachings that, “one should always look for the good in people and look at the positive side in every situation”.  Life brings with it much joy and many challenges. So, by focusing on my many blessings I am able to propel myself forward:

• Four, amazing children and grand -children;
• My mother’s example of strength and persistence;
• My father’s enthusiasm and generosity;
• Family members and friends, near and far;
• My health;
• My passion for cooking and my desire to share it with others.

My introductory post was written by my eldest daughter, Lara. She has been my primary cheerleader and my motivator for me to start teaching cooking classes and to write a blog. It was touching to see her excitement and then to feel the concerted support to this

objective from my the other children.  I am a lucky individual…because this was a scary venture.

So, here I am - wanting to share stories about my life, my cultural heritage and ultimately to share my passion for cooking with you. I enjoy food that has flavor, and the spices are just a vehicle to achieving that flavor. Whether it is Indian or American food…it can all be flavorful. My approach has no rules. It is about cooking with the spices you have on hand and what your taste palette is craving at the moment!  Use my recipes as a guide; be creative with omissions and/or courageous with substitutions.

So... In honor of this special Hindu holiday, here is a recipe for Vegetable Korma. This is a quick, easy, one pot meal-do not be intimidated by the number of ingredients.  Let me know if you give it a try, Enjoy!

Vegetable Korma

3 tsp olive oil

2 tsp cumin seeds

1 cup onion, diced (optional)

5 cloves garlic, minced

½ inch thumb ginger, minced

1 serrano chili peppers, minced (seeds removed for less heat) – optional

½ cup carrots, diced

1 cup cauliflower, cut into pieces

1 cup sweet potato or plain potaotes, diced

½ cup zucchini, diced

1 cup cooked pigeon peas or garbanzo beans 

1 ½ tsp garam masala 

½ tsp cumin powder (optional)

1/2 tsp ground coriander powder (optional

1/4 tsp ground turmeric

½ tsp paprika 

2 tbsp tomato paste or 5 fresh Roma tomatoes, diced

1 - 1 1/2 tsp kosher salt

1/2 cup water

1/2- 1 can of coconut milk (based on how much sauce you desire)

Minced fresh cilantro, for garnish

Heat a large sauce pan on medium high heat. Add oil and heat for a couple of minutes. Add the cumin seeds, and wait until they sizzle. Add the onion and cook until golden. Add the garlic, ginger, and the serrano peppers. Cook for a minute.Add the carrots, cauliflower, and potatoes. Cook for 5 minutes  and add the zucchini and the pigeon peas/garbanzo beans.

Stir in the garam masala, cumin powder, coriander powder, turmeric powder and the paprika.

Cook for a minute. Add the tomato paste and salt and stir till everything is nicely covered. Add the water, bring to a boil, and turn down to a low simmer. Cook until the vegetables are tender about 10 to 15 minutes.

Reduce the heat to low and add the coconut milk, stirring to combine. Cover the pan and let the sauce heat through for about 5-10 minutes.

 Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!

Key Spices  for your Indian dishes: cumin seeds, turmeric powder, garam masala(spice blend) , coriander powder and cumin powder. You can purchase all these ingredients at your local Indian or Asian market. Note: To achieve a true Indian flavor, please steer clear of the curry powder blend at your local grocery store.