Edamame, Okra and Green Pea Korma

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Korma, a traditional Indian dish,is light and flavorful and very flexable as to what you can put in it.
1/3 cup frozen edamame, thawed
1 1/2 tbs olive oil
1/2 cup chopped red onion
1 clove garlic, minced
1/2 tsp curry
1/4 tsp salt
1/8 tsp cayenne pepper
2/3 cup unsweetened almond milk
1 tbs tomato paste
3 oz fresh okre (about 5-7 pods) trimmed and sliced
1/4 cup frozen green peas, thawed
1/2 cup cooked bulgar
1. Heat oil in a medium skillet over med-low heat.  Add onion and garlic, cook stirring occasionally, until tender. Stir in curry powder, salt, and cayenne, cook until fragrant about 30 sec. Transfer to a blender,Add almond milk and tomato paste, process till smooth.
2. Heat skillet over medium-high and add okra. Cook  till slightly charred, 3-4 min, turn and cook another min.  Remove from skillet. return skillet to med heat. Add curry sauce, green peas and edamame to skillet cook until heated trrough and sauce thickens slightly, about 4 min.  Spoon warm bulgar into a bowl top with curry mixture and okra.
You can add the edamame and peas while still frozen, it just needs a little longer to heat through.
I used quinoa instead of bulgar, it cooks faster and is high in protein.
This dish is vegaterian, but you could add cooked chicken if you like.
This is great served with warm naan or other flat bread.

If you don't have or care for any of the vegetables you can switch them out easly, add carrots and potatoes instead of okra and edamame for example.

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