Living Yoga Recipe: Vegetable Korma

Priyatma and I recently concocted a beautiful (and tasty) korma paste and paneer dish last month.  So much joy and happiness was experienced in cooking with a friend and fellow student. I’ve pieced together a tasty and easy korma dish, adapted from Jamie Oliver's and the Hare Krishna veg cookbook. Enjoy!
 
FIRST
For the Paste:
Toast (in a dry pan) and set aside:
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seeds

SECOND
Combine in a food processer or blender the toasted seeds and the following:
• 2 cloves garlic
• Thumb-sized piece fresh ginger
• ½ tsp cayenne pepper
• 1 tsp garam masala
• ½ tsp salt
• 2 tsp melted coconut, almond or peanut oil (add more if needed to make a paste)
• 1 large tbsp tomato paste
• 3 tbsp shredded unsweetened coconut
• 2 tbsp almond flour
• Small bunch cilantro

THIRD
For the Korma Dish:
You can now add the paste you made above with 1 can of coconut milk according to any vegetable curry recipe of your choice.

For example, try frying 1 large onion in coconut oil, toss in another thumb-sized piece of ginger, another bunch of cilantro (or the stems from the paste), some cubed paneer and butternut squash.  When the squash softens, add in the paste and can of coconut milk. Once it starts bubbling, throw in 1 or 2 handful of peas.
Serve with rice, naan or cauliflower rice, sliced almonds and/or plain yoghurt.  Serves 6.

Enjoy with friends and family!
 
- compiled by Om Shanti Pelkonen