Indian Vegetable Korma
CREAMY TOMATO AND YOGURT BRAISED VEGETABLES
Korma is a mild spiced, creamy curry typically made with yogurt and tomatoes, often thickened with nuts or seeds. At GTG we’ve made a traditional Indian Curry Paste with whole toasted and ground spices, walnuts and coconut. The vegetables are cooked in the paste and then dehydrated. When boiling water is added to the Korma it creates an aromatic, hearty dish that will satisfy you and pique your taste buds at the same time.
Carrot, Parsnip, Green Bean, Chick Peas*, Onion, Sweet Peas, Tomato Flakes*, Canned Tomato Paste (Vine Ripened Tomatoes), Unsulfured & Unsweetened Shredded Coconut, Yogurt Powder Blend (Cultured Whey, Nonfat Milk Solids & Yogurt Cultures), Grapeseed Oil, Ginger, Walnuts, Garlic, Kosher Salt, Poppy Seed, Coriander, Fennel, Cumin, Cardamom, Turmeric, Cinnamon, Clove, Dried Chilies *Dehydrated
India is on the top on my list of places to visit. It’s hard to believe I’ve never been there. While that may be the case, I have been to dozens of Indian restaurants in New York and around the world. I first fell in love with Indian food on 6th Street in Manhattan in the late 1980s. I had just moved from Ohio where there was no Indian Restaurants in my neighborhood growing up. In New York, my friend Amy and I would go to the restaurant, The Rose of India. We would order way too much food and eat it all, perhaps from an internal fear of not knowing when we would have those amazing flavors in our mouths again. Since that first introduction, I have eaten Indian food any chance I can get. I also love cooking Indian. One of my most treasured cookbooks is Indian Cooking by Madhur Jaffery, published in 1983. It’s pages are stained with turmeric, soiled with ghee and stuck together with strange dried matter, a sign of true love for a cookbook.
Back in my restaurant in NYC we sold a wine that paired so beautifully with curry spices and ginger. The varietal was Viognier. Traditionally from the Rhône region in France, this delicious full-bodied white wine has subtle notes of peach, apricot and hints of violet. It pairs nicely with the mild spiced flavors of the Korma, neither the food nor wine is overwhelmed by the other, a true complement of flavors.