Vegetable Korma

It's been a little cooler in H-Town because it has been rainy almost every day...thank goodness for heat indexes less than 100! To celebrate I went for a rich, lightly spiced dish: korma! I can't vouch for the authenticity, but this tasted damn good! I love Indian food, and don't go out for it much because the cuisine often has cream/butter/ghee...so making this at home is really satisfying. Enjoy!

Vegetable Korma
1 small sweet onion (chopped)
1 green bell pepper (chopped into bite sized pieces)
2 large carrots, or 10 baby carrots (peeled and cut into rounds)
3 C green beans (trimmed)
8 cloves garlic (peeled)
1-1 1/2 inch piece ginger (peeled, chopped)
2 tomatoes (chopped)
2 medium potatoes
1/2 bag frozen peas
1/2 can coconut milk
coconut oil
1 1/2 Tbsp coriander powder
1 1/2 Tbsp cumin powder
2 tsp cayenne powder
1 tsp turmeric powder
salt
fresh ground black pepper

1. In a small food processor add garlic cloves and ginger. Pulse until minced very, very well. Set aside.
2. Pre-cook potatoes in the microwave. Pierce with fork and zap until tender (don't over do, or you'll be adding mashed potatoes to your dish!). Set aside. When cool, cut into bite sized pieces.
3. In a large stock pot add 2 tsp coconut oil and heat to medium. Add carrots and onions. Cook for 2- minutes, stirring frequently.
4. Add bell pepper, green beans, and garlic-ginger mix. Cook for 3-4 minutes, stirring frequently. 
5. Add coriander, cumin, cayenne, turmeric, salt and pepper. Stir so that all the veggies are well coated. Cook 1-2 minutes or until spices are fragrant, being careful not to burn.
6. Add tomatoes and 3 C water. Stir and bring to a boil. Cover and cook at a low boil for 20-25 minutes. At this point the tomatoes should be broken down,and all the veggies tender. Add more water during cooking if too much boils off.
7. Add potatoes, peas, and coconut milk. Stir gently and cook on lowest setting for 10-15 minutes.
8. Serve immediately with fluffy rice (and cilantro if ya got it!)