Well, to get back into a routine let me share this easy peasy Indian meal. Yes, I did use a jarred sauce but sometimes a good quality jarred product is just the ticket. More on that in a minute.
Let me tell you how I almost drove off the road last week. :-)
I am not a fan of spiders. Not at all. Last week we were heading to the park, I pulled down the sun visor and surprise! This fairly large brown spider drops on to the steering wheel. A scant 7 inches between me and scary brown spider. If I see a spider on the ceiling or floor or counter I am prepared. Quick intake of breath, then a solid object is applied to extinguish said spider.
No time for all that! I see it land (plummet actually), involuntary screech as my hands leave the wheel. Scared Doug, and probably Aja too, but fortunately I recovered enough to pull on to a dirt driveway. I'm out of the car in a flash looking for this thing everywhere. It probably went into a gap in the steering column. Let's hope it doesn't crawl out one day and go up a leg of my jeans. You'll hear me screaming on the moon if that happens.
Ahem....so, here is the Korma. So creamy with the coconut and spices.
This is what I call a workday Korma because of the jarred sauce. Sometimes you need a hot delicious meal on the table pronto. There is still some chopping to do but I can get this served up in a half hour if I get right to it. The key to convenience foods is using quality products. Patak's is excellent, I love their sauces.
2 medium potatoes, cut into small, bite-sized pieces
4 cups chopped vegetables (I used onions, garlic, cauliflower, carrots, red bell pepper and peas)
1 can chick peas (garbanzos), drained
1/2 cup cashews, optional
Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, cauliflower, cashews, and 1/2 cup plain yogurt. Season with salt and curry powder. Cook and stir 10 minutes, or until veggies are tender. Toss in cashews now if you are adding them.
I am sharing this with Beth Fish's Weekend Cooking Series.