SooFoodie Recipes: Vegetarian (Or Not) Korma

Hello there,

Raconteur Daddy here and I wanted to share with you a recipe that I made for the Trophy Wife earlier this week.

I originally found the recipe on allrecipes and tweaked it a little bit to suit our families dietary needs.  The finished product is gluten-free and vegetarian unless you choose to add the optional chicken or shrimp.

Korma is a type of creamy, mildly spiced curry originating in Southern and Central Asia.  The term means "braised" and is used to describe meat or vegetables braised in broth or water with cream or yogurt added.

Here's what you'll need:

For the Korma:
2 Tbsp Olive Oil
1 small onion - diced
1 tsp fresh ginger root - minced
3 cloves fresh garlic - minced
2 large potatoes - peeled and cubed
4 carrots - peeled and cubed
1 tsp cayenne pepper (optional)
1/4 cup ground cashews (finely chop and use a mortar & pestle or coffee grinder to finish them)
1 can of Tomato sauce (4oz)
1/3 cup water
2 tsp salt
1+1/2 Tbsp yellow curry powder
1 can of chicken breast meat (10 oz) or equivalent weight of pre-cooked peeled and de-veined shrimp (optional)
1 cup frozen peas
2 cups chopped fresh cauliflower
1 cup half & half
cilantro for garnish (optional)

For the Rice:
1+1/2 Cups Basmati Rice
2+1/4 cups water
1 Cinnamon Stick
10 whole cloves


Get the rice ready by putting it in a pot with the water, cinnamon stick and cloves, and allowing it to soak for about twenty minutes.

Heat the oil over medium high heat in a high sided pan or skillet.  Add the onion and cook until tender.  Add the ginger and garlic and cook for a minute until fragrant.

Add combined potatoes, carrots, cashews, tomato sauce, and water. Season with curry powder, cayenne pepper and salt. Simmer over medium heat for about 10 minutes, stirring often.

Add meat, cauliflower, peas and half & half. Reduce heat to low and simmer for another 15 minutes.

Now begin to heat the rice on high heat.  Once it begins a rapid boil, reduce heat to low, cover tightly with foil or a fitted lid, and simmer for 10-12 minutes.

When rice is cooked, remove cinnamon stick and cloves and fluff with a fork.

Serve the korma over rice and garnish with cilantro


We prepared this without the cayenne or cilantro, and added the optional chicken and it was excellent.

I hope you and your family enjoy this as much as we did.

Introductions....

I always say to never write when you're hungry....so I decided to start a new blog instead.

I am The Trophy Wife.  My husband is The Raconteur Daddy. (I call him The RacDad.)  We have been talking about creating a joint blog adventure that focuses on our love of food for years now.  We have practically written a whole year's worth of posts in our heads and throughout conversations.  So, I decided (in my hunger crazed daze, waiting for my gyro to come home) that I would go ahead and just get it started.

Here we are!  Now, we have three kids, full time jobs, school, and other blogs to upkeep.  So, this blog is really just going to be a place where we can go to unwind and talk about our fun dining experiences, good food ideas, and maybe a favorite recipe here and there.  Don't expect a regular post every week.  But we promise, that you will enjoy our banter with each other and the tips that you'll find.

We will focus on Sioux Falls, South Dakota area restaurants for the most part.  But we will also share about our favorite dining establishments when we travel and the occasional recommendation from friends.