October is upon us and pumpkin flavored anything are everywhere. Since fresh pumpkins are available right now I decided to make a low pro korma for Daniel. Since korma is a dairy based dish (mainly yoghurt and cream sauce), I wanted to try out using yoghurt made from coconut milk to make it PKU Friendly. Any of your fave veggies can also be used for this dish.
Tip: There are different kinds of pumpkins available. While Halloween Jacks are just about everywhere, they tend to be very watery and not as flavorful. They can be used if needed but look for gourd varieties that are made for cooking. Other hard squashes, like acorn or butternut, can also be subbed for this fall themed korma.
I used So Delicious plain coconut milk yoghurt. You’ll need to use the one that’s unsweetened and plain flavored. I accidentally grabbed the plain one that’s for snacking on so my korma ended up with a hint of sweetness. Which is fine but for a more savory dish use the one that doesn’t have sugar added to it. The smaller US container is roughly 1 cup measurement.
Serving Size: about 8
oil for sauteing (veggie can be used but I used coconut oil)
14 oz Pumpkin, cubed (roughly one medium Jack o-lantern size or cooking pumpkin equivalent)
2 medium onions, sliced
2 cloves garlic, smashed
1 inch piece ginger, grated
1 chili pepper, chopped (more can be added for a more hot and spicier dish)
1½ cup white mushrooms, sliced
1 cup green beans, cut
1 tsp turmeric powder
1 tbsp coriander powder
1 tsp cumin powder
1 tsp cardamom powder
½ tsp cinnamon powder
1 tsp garam masala powder
salt and black pepper to taste
1 cup So Delicious Unsweetened/Plain Coconut milk yoghurt.
¾ cup water (if needed)
cilantro for garnish (optional)
How the masala magic happens.
On medium, heat up oil/melt coconut oil in a large pot. Add in onion slices and cook until translucent. Add in garlic, ginger, chili pepper(s) and stir them as they cook. Next turmeric, coriander, cumin, cardamom, cinnamon and garam masala powders go in. Allow the mixture of spices to blend into the onions, garlic, ginger and chili(s).
Next add in pumpkin, mushrooms and green beans (or other veggies you chose to use). Stir it together with the onion mixture and continue to cook on medium heat. Depending on the water content of your veggies, you may need to add some water to this and allow to boil. Reduce heat to simmer for about 15 mins with the lid on.
Take off the lid. If there is a lot of liquid, remove the veggies with a slotted spoon into a separate bowl large enough to hold them. Let the liquid thicken up and add in coconut milk yoghurt. Place the veggies back in and mix it all together. Salt and pepper to taste. Korma is ready when the sauce becomes thick. Remove from heat, plate, garnish with cilantro (if desired) and serve with low pro rice or naan. Enjoy!