An amazing dish we recently made at the Natural Kitchen Cooking School was a korma recipe adapted from The Indian Vegan Kitchen Cookbook by Madhu Gadia. I generally do not cook much Indian food as it’s usually too spicy for me. But this dish was excellent (if you just keep the cayenne pepper to a minimum). It was a hearty stew made with veggies like green beans, cauliflower, peas, and carrots. Cashews, almonds, and coconut milk really rounded out the flavors and gave it a creamy consistency. The recipe called for raisins, but I used currants instead. Even though I didn’t have the fresh ginger necessary, ground ginger worked well as a substitute.

I served it over brown rice with a side of sauteed kale. I would definitely make this dish again and would reconsider making some other Indian dishes, with some alterations in spices and heat level.

Overall, we’d rate this dish as 3 1/2 out of 5 carrots on the veganlicious scale.