Vegetable korma
Chef
Lisa Bote
Hospital
UW Health
Cook time
35 minutes
Yield
40 servings
Recipe type
Plant-based
Award
Winner
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ingredients
Ingredients
2 cups olive oil
5 pounds yellow onion, small dice
2 tablespoons dried coriander
3 tablespoons paprika
2 tablespoons ground black pepper
2 tablespoons granulated garlic
1 tablespoon turmeric powder
5 pounds fresh tomato, small dice
2 cups tomato paste
8 quarts hot water
5 pounds fresh green beans, cut in half
5 pounds bell peppers, any color, julienned
4 pounds yellow onion, julienned
15 pounds potatoes, small dice
10 cups garbanzo beans, rinsed and drained
2 cups fresh chopped cilantro
5 pounds yellow onion, small dice
2 tablespoons dried coriander
3 tablespoons paprika
2 tablespoons ground black pepper
2 tablespoons granulated garlic
1 tablespoon turmeric powder
5 pounds fresh tomato, small dice
2 cups tomato paste
8 quarts hot water
5 pounds fresh green beans, cut in half
5 pounds bell peppers, any color, julienned
4 pounds yellow onion, julienned
15 pounds potatoes, small dice
10 cups garbanzo beans, rinsed and drained
2 cups fresh chopped cilantro
preparation
Instructions
1. In a large tilt skillet or steam kettle, heat olive oil on medium-high heat. Add diced onions, coriander, paprika, black pepper, granulated garlic, and turmeric. Sauté all ingredients for 5 minutes. Stir in tomatoes, cover, and cook for 5 minutes. Stir in tomato paste and cook for another 5 minutes. Pour in the hot water, bring to a boil, and then reduce heat to medium.
2. Stir in green beans and cook for 5 minutes. Add peppers, julienned onions, and potatoes. Cover and cook until a knife inserts easily into the potatoes, approximately 5 to 6 minutes.
Stir in garbanzo beans and cilantro. Heat for 5 more minutes. Serve the vegetable korma on its own or with prepared basmati rice and naan bread.
2. Stir in green beans and cook for 5 minutes. Add peppers, julienned onions, and potatoes. Cover and cook until a knife inserts easily into the potatoes, approximately 5 to 6 minutes.
Stir in garbanzo beans and cilantro. Heat for 5 more minutes. Serve the vegetable korma on its own or with prepared basmati rice and naan bread.
Notes
This recipe uses fresh vegetables. To potentially reduce the cost per serving, frozen vegetables can be substituted if that is what is available in the kitchen.
