Three of our close friends from India worked together to create this delicious vegetable korma made of organic cauliflower florets, green beans, carrots, sweet green peas and potatoes in a curry sauce. The curry has a mild, slightly sweet, rich flavor that comes from coconut milk and organic raisins, cashews and slivered almonds combined with organic tomatoes and traditional spices. Fragrant lemon-flavored organic brown basmati rice with organic cashews, potatoes and green peas, alongside a dal consisting of a mixture of four delicately spiced lentils and beans, completes this dish. Amy’s Vegetable Korma should appeal to confirmed fans of Indian food as well as those new to the delights of Indian cookery.

Organic Brown Basmati Rice, Filtered Water, Organic Onions, Organic Peas, Organic Potatoes, Organic Coconut Milk (organic Coconut, Water), Organic Cauliflower, Organic Carrots, Organic Black Urad Dal*, Organic Diced Tomatoes, Organic Bell Peppers, Organic Cashews, Organic Tomato Purée, Expeller Pressed High Oleic Safflower And/or Sunflower Oil, Organic Mung Dal*, Organic Yellow Split Peas, Organic Lemon Juice, Organic Green Lentils, Organic Garlic, Organic Ginger Purée (organic Ginger, Filtered Water), Organic Raisins, Extra Virgin Olive Oil, Sea Salt, Organic Green Beans, Organic Almonds, Spices, Turmeric, Organic Mustard Seeds, Organic Jalapeños, Organic Black Pepper.

OVENS MAY VARY.

Microwave Oven Make a 1-inch slit in overwrap. Cook on high for 4-5 minutes. Let sit 1 minute. Serve.

Conventional Oven Preheat oven to 375°F. Remove overwrap. Cover tray with foil and place on a baking sheet. Bake for 45-50 minutes. Let sit 1 minute. Serve.

Toaster Oven Remove overwrap and tray. Place in an oven-safe dish. Follow conventional oven directions.