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I fell in love with Korma when I was in Phoenix. I was lucky enough to live in a neighborhood with a lot of great ethnic food nearby. (I don’t say within walking distance, because for most of the year, it’s not a good idea to walk anywhere in Phoenix.) There was an Ethiopian restaurant I adored, excellent tacos and, yes, yummy Indian food. Which leads me to the next Week of Curry recipe:
Korma (vegetarian or chicken) became my go-to choice. I just couldn’t see the selection on the menu and pass it over. Luckily, I have friends who order other things and were willing to share. Korma is a pretty loose word, meaning a combination of seed and/or nut paste with cream and/or yogurt. In this case, I use cashew paste and both yogurt and cream. A 1/4 cup tomato sauce lends some color and acid. And because I’m the sort of gal who wants her chicken and her veggies, too, I throw in in the whole shebang: chicken, potatoes, carrots and (usually frozen) peas.
Delicious every time.
Even better, it can be different every time — a huge bonus for a CSAer, who never knows what will be on hand. With Korma, you can use up your purple potatoes, if you feel like it. Have a few leeks around? Add them with the onions. Garlic scapes would be a great addition, or feel free to substitute parsnips or turnips for the carrots or potatoes. In the version I’m showing here, I used some crisp, sliced snap peas from the farm instead of frozen, and it turned out wonderful.
Don’t be intimidated by the list of ingredients. One shopping trip to an Indian market like the one near Taste of India on Academy will set you right and not cost an arm and a leg. (I discussed the market over here a while back.) I hope you have the time and courage to give this, perhaps my favorite curry, a try at home.
