Creamy Curry Vegetable Stew
Our family loves to eat Indian food, and this recipe is quick and easy to do with jarred korma sauce and fresh spring vegetables. If you want it hotter, add cayenne pepper to taste. Sometimes I add grilled chicken to the recipe. I serve this dish with naan bread, chutney and flaked coconut for condiments. So good!—Nancy Heishman, Las Vegas, Nevada
Reviews
I had high hopes for this dish, but it was just OK. It didn't taste like any korma I've ever had. The biggest problem for me was the overwhelming curry flavor. The jarred korma sauce probably already has curry in it, so adding another 2 tablespoons was overkill (the chicken korma I make from scratch calls for only 1 tablespoon in total). The cooking time was too long; mine was done in about 5-6 hours on Low, and the green onions had dissolved by that time. If I make this again, I'll use yellow onions instead, or leave them out altogether. I did add about 1/2 cup of raisins to the mix, and that was a good choice and one I would make again (I would also top each serving with some chopped cashews). Finally, do not use the optional cayenne pepper ... korma is supposed to be mild, not spicy.