Korma is a dish originating in India, consisting of meat or vegetables braised with yogurt or cream. We went with lots of veggies and full fat Greek yogurt here. Packed with plant based proteins, cruciferous veggies and greens…trust me, you MUST try this recipe!
What You’ll Need:
2 Tbsp coconut oil
2 onions, minced
2 Tbsp fresh ginger, minced
1 Tbsp curry powder
1 (15 oz) can tomatoes (fresh work here, too)
6 c cauliflower, chopped (about 1 head)
1/2 c uncooked lentils
2 tsp salt
1 c hot, filtered water
1 bag fresh, baby spinach
1 can chickpeas, drained and rinsed
1 c 2% or full fat plain Greek yogurt
2 c brown or basmatti rice
Cook rice according to package instructions.
Meanwhile, heat the coconut oil in a large soup pot. Add onion, ginger and curry, cooking until aromatic.
Add tomato, cauliflower, lentils, salt, water, spinach and chickpeas. Bring to a boil, reduce to a simmer. Cover and cook for 15 minutes.
Turn off heat. Stir in yogurt. Serve over cooked brown or basmatti rice!
Serves 4 hungry, happy bellies!