I love the flavours of Indian cooking, but I cannot handle the heat of the spices. After researching different types of mild curry, I decided to try my hand at cooking a vegetarian korma. I combined a couple of different recipes for a more UK-style korma. It turned out really well and was delicious. I served it with brown rice but it would be equally tasty without rice.
- 1 large onion, chopped
- 2 large potatoes, cut in 1/2-inch chunks
- 4 bulk carrots, cut in 1/2-inch chunks
- 1 can of chickpeas
- 1 cup frozen peas
- 1 can tomato sauce
- 1 can coconut milk
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 teaspoons curry powder (most curry is a blend of coriander, cumin and turmeric)
- 1/2 teaspoon cayenne pepper (or more if you want it spicy)
- In the slow cooker, add potatoes, carrots, onions, chickpeas and peas.
- Pour in tomatoes, coconut milk, garlic, ginger and all the spices.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Approximately 1 hour before serving, add the bell peppers (optional)
- Serve with rice, naan bread, pita, or tortillas.