Inherited from a yoga teacher, this wonderfully aromatic recipe comes to us from her Yoga Master in India.

Despite the complex flavors and traditional spice preparation, it’s surprisingly easy to make! It’s not only light on labor, but also keeps well for the week. On several occasions I’ve made a large vat and enjoyed leftovers for nearly a whole week. Every day was just as delicious as the last.

For the best results use whole spices freshly crushed before making this dish. Using freshly ground spices not only allows for a more vibrant and flavorful dish, but will ensure that the precious nutrients in the spices remain potent and infuse your food with those benefits. Pre-ground spices are convenient, but they have a short shelf life and may not be as beneficial.

With the cardamom pods, crack the shells with the side of a knife, peel open the shells and pop out the seeds inside. Discard shells, grind the pods.

If you simply don’t have the time or resources to buy whole spices, don’t let that stop you from making this wonderful dish. Go right ahead and use ground spices.

Serve this anti-oxidant rich stew over cardamom infused Jasmine rice with tamarind chutney, and if you have the time, alongside my crisp Turmeric Indian Slaw!

If you’d like to add chicken to the stew, it’s an easy modification. Just follow my recipe!

Yoga Master’s Veggie Korma

Created by Patryce Kinga Bak on May 13, 2016

This authentic Indian Korma dish is as fragrant as it is rich. Make enough for the week and let your senses be intoxicated while you benefit from all the healing benefits of this extraordinary spice blend. Make it veggie or easily modify to add chicken.

Prep Time: 15m
Cook Time: 45m
Total Time: 1h

Serves: 4

Ingredients

2 tablespoons Pastured-raised Butter or Ghee
3 cups Bone or Veggie Broth
2 cans Organic Coconut milk (Not Low Fat!)
1 can Chickpeas (or 1 1/2 cups freshly cooked)
2 Pasture-raised chicken breasts, cubed (optional)

Spices

1 teaspoon Coriander, whole
1 teaspoon Cumin, whole
1 teaspoon Dry Turmeric, ground
1 teaspoon Cardamom, whole, seeds removed from shell
1 teaspoon Black Pepper, whole
1 teaspoon Himalayan Sea Salt
1/2 teaspoon Cinnamon, ground
2 tablespoons Fresh Ginger, minced or crushed (about 1 inch of root)
1 tablespoon Fresh Turmeric, minced or crushed (if available)
10 Garlic Cloves, minced

Veggies

2 medium Onions, chopped
1 large Daikon, 1/3" slices
3 young Potatoes, 1/2" cubes (Or sub with another daikon or turnip)
2 large Carrots, 1/4" slices
3 medium Sweet Potatoes of any variety, 1/3" slices
1 medium Turnip, 1/3" slices
1 Red Bell Pepper, chopped
1/2 cup raw or roasted Cashews (I prefer roasted)
1/2 cup Cilantro, chopped to garnish

Instructions

Gently heat the butter until melted, sauté onions with salt for 5 minutes on medium heat.
Grind spices with mortar and pestle or grinder. Add to pot and sauté for a couple minutes, stirring frequently on low heat.
Add 1/2 can of coconut milk, ginger and garlic. Simmer down on low heat for another 5 - 8 minutes, until the mixture thickens.
No need to peel any of the veggies. Just give them a good scrub. Chop with a mandoline or food processor for ease.
If you're adding chicken, wash and cut chicken breasts into 1/2 inch cubes.
Add broth, veggies and optional chicken. Simmer on medium-low heat 20-25 minutes until the veggies are tender and meat is cooked through.
After you've turned off the heat add cashews and and remaining coconut milk. Stir in and let the mixture sit for about 10 minutes before serving.