First up, Afghanistan! I decided to make a vegetable korma, basically a curry. I'm sure there is more to this recipe, but I read a heart-warming story about this dish.
After Afghanistan fell to the Taliban in 2021, the hospital in Madison, WI supported many pediatric Afghan refugees. The hospital staff wanted to nourish the families, but still help them feel at home, so they collaborated with the Afghan family members, interpreters, and staff from the DEIB department to learn about the foods, ingredients and dining customs to ensure the refugees felt at home. The sous chefs collaborated with an Afghan chef. Multiple trips to the local grocery stores were made to scope out ingredients. And the vegetable korma was born... in the hospital...! (See what I did there?!)
To set the mood before I started cooking, I turned on some Afghan music. Not the traditional type, because I asked myself, "What's traditional American music?" I couldn't really answer that. So I settled for the Top Afghan Songs of 2024!
I made a few adjustments along the way, but also have some thoughts for future attempts at this recipe. I put these comments after the recipe.
Vegetable Korma
Serves 6, Portion 1.5 cups
Ingredients:
- 1/4 cup olive oil
- 3/4 cup yellow onion, small dice
- 1/2 teaspoon dried coriander
- 3/4 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1 teaspoon granulated garlic
- 1/4 teaspoon turmeric powder
- 2 cups fresh tomato, small dice
- 1/4 cup tomato paste
- 1 quarter hot water
- 2 cups green beans, cut in half
- 2 cups bell peppers, julienned
- 1 cup yellow onion, julienned
- 4 cups potato, small dice
- 2 cups garbanzo beans, rinsed and drained
- 1/4 cup fresh cilantro, chopped
Preparation:
1. In a 6-quart pot or larger, heat olive oil on medium-high heat.
2. Add diced onion , coriander, paprika, black pepper, granulated garlic, turmeric, and saute all ingredients for 5 minutes.
3. Stir in tomatoes, cover, and cook for 5 minutes.
4. Stir in tomato paste and cook for 5 minutes.
5. Pour in the hot water, bring to a boil and reduce heat to medium.
6. Stir in green beans and cook for 5 minutes.
7. Add peppers, julienned onions, and potatoes. Cover and cook until a knife inserts easily into the potatoes, approximately 5-6 minutes.
8. Stir in garbanzo beans and cilantro.
9. Heat for 5 more minutes.
10. Serve the vegetable korma on its own or with prepared basmati rice and naan bread.
**Some notes!
- A small diced potato is about a cup.
- A quarter cup of tomato paste is half of a can, so I dumped the whole thing in because I I didn't want leftovers.
- I decided that instead of cooking as directed, I sauteed the onions in the spices, but then dumped everything in the crockpot.
- This dish is super healthy, and also seemed a bit bland. Maybe that's my American taste buds. Adding hot sauce, salsa, or even salt could help this dish.
- I put this stew (I didn't thicken it up) on top of a bed of leafy greens. It could also be served on rice. Or both!
- I wonder if the flavors would be more defined if I actually cooked it as the directions instructed?
- I had plenty of leftovers and it will be perfect for the freezer!
Comments
Post a Comment