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Root Veggie Korma

One of the cool aspects of this new eating lifestyle is I’m discovering the wealth of the produce section! I decided to try taro root because I love root veggies and had never tried it. I did a little research and discovered 1) taro root is toxic when raw, so it must be cooked and 2) it is described as having a “nutty” flavor. I found this recipe for taro root korma and decided to go for it because Indian food is my favorite! Verdict: Sauce and spices are divine. Taro root itself is extremely bland. Next time, I’ll make it with potatoes! Easier to peel and more flavor.

This recipe is adapted from Jacqueline Pham’s blog, Pham Fatale.

 

Root Veggie Korma
 
Author:
Recipe type: One-Pot Dinner
Ingredients
  • 1 large yellow onion , chopped
  • 6 taro roots OR 2-3 potatoes, cut into chunks
  • ¼ cup canola oil
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • ¼ tsp turmeric
  • ½ tsp chili powder
  • ¼ tsp black pepper
  • 1 tsp paprika
  • 1 + ½ tsp ground cumin
  • ¼ tsp ground cardamom
  • 1 tsp salt
  • 1 cup silken tofu
  • ¼ tsp lemon juice
  • ½ cup coconut milk
Instructions
  1. Saute onion in large, deep saute pan in a little oil until light caramel brown. Transfer onion to blender, add a couple tbsp water, and puree until smooth. Set aside.
  2. Puree tofu with lemon juice and set aside.
  3. Using same pan, heat about 3 tbsp oil and fry peeled and quartered taro roots (or potato chunks) for approx. 3 minutes per side or until lightly browned.
  4. Cover pan slightly to avoid splatters. Transfer veggies to a plate and don't worry about the veggies being cooked through; they will continue to cook in the sauce later.
  5. Use the same pan and add more oil if necessary. Add the ginger, garlic, chili powder and spices (cardamom, cumin, paprika and turmeric).
  6. As soon as the mixture is fragrant, add the fried onion paste, the tofu mixture, and about 2 cups water. Cook for about 5 minutes. Add more water if necessary.
  7. Add the fried veggie pieces. Bring to a full boil then lower the heat to medium-low. Cover and cook for 15-20 minutes, stirring often. Season with salt and pepper.
  8. Add the coconut milk, bring to a full boil one more time, and cover with the lid.
  9. Add more water if you want a thinner sauce. Serve and enjoy!

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