Creamy Vegetable Stew with Brown Rice

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.

Creamy vegetable stew over brown rice
Creamy vegetable stew over brown rice

Overall, we’d rate this dish as 3 1/2 out of 5 carrots on the veganlicious scale. 3.5carrots