Vegetable Korma, Minty Cucumber Raita, and a Yoga Retreat

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My dad is currently experiencing the pain and frustrations associated with a serious knee injury.  No more running through windy 20 degree mornings or sliding (and falling) on icy roads for him. Always a dedicated exerciser, this event is forcing him to slow down and simply walk instead.  I believe this “slow down” is just what his spirit needs.  He truly seems happier – less negative and beaming with a stronger life energy.  Thank goodness I do not have any physical injuries; however, I can totally relate to slowing down.  My current winter yoga practice is a reflection of my tendency to be easier on myself.  I certainly enjoy a hot sweaty yoga practice but more and more I find a slower Yin style practice to be more satisfying.  When I am moving slowly with more consciousness, I am present with my breath in a way that connects me with my source energy.   Yoga is awareness of the breath or life force that is ALWAYS circulating through our body temple.  When I am in a 10 minute forward fold, I am with God and so full of gratitude for her spirit offering me life.  I want to share the following link with you.  It is a website devoted to everything yoga.  They offer classes with master teachers – right from the convenience of your own home!  Before sitting down to my computer this morning, I treated myself to a yogaretreat  from the YogaGlo site.  Check it out.  It is a beautiful practice – asana, pranayama, japa, and meditation in one hour!

The recipe today is a wonderful Indian dish that always brings me comfort and warmth while preparing and eating it.  Creamy, spicy, warm deliciousness perfect for a slow lingering at the dinner table over candlelight.  In the past, I would pick up bottled chutneys from the Indian grocery store in Grand Rapids; however, snowy roads allowed me to make my own super easy minty cucumber raita that is a great accompaniment to this korma.  Sunny thoughts and blessings to you!

Vegetable Korma and a Minty Cucumber Raita
  • 2-3 tablespoons olive oil
  • 1 large onion, chopped
  • 1 tablespoon ginger, chopped small
  • 6 cloves garlic, minced
  • 2 jalapenos, minced
  • 1 tablespoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • 1 tablespoon tomato paste
  • 4 ounces diced tomato
  • 8 small yellow petite gourmet potatoes, cut small
  • 1 cup cauliflower, cut small
  • 4 carrots, also cut small
  • 1 cup peas
  • 1 cup heavy cream
  • 3 tablespoons ground unsalted cashews
  • One bunch of cilantro for garnish
  • 2 cups Plain Greek yogurt
  • ½ teaspoon cumin
  • 1 cucumber
  • Handful of mint, chopped
  • Chili powder to garnish
  1. Heat the oil in a large skillet over medium heat. Cook the onion, ginger, garlic, and jalapeno for a few minutes. Push to the outer edge of the pan and add a little more olive oil to the center. Add the spices and temper for a minute until fragrance is released and bubbly. Add the potatoes, cauliflower, carrot and a little of the cream to thin out. Cover and cook on low for 20 minutes. Add the peas, ground cashews, and cream and cook on low an additional 10 minutes or until potato is tender.
  2. Prepare the raita while korma is cooking. In a small bowl, whisk the yogurt and cumin together. Peel and seed your cucumber. Grate half into the bowl mixing well. Chop the other cucumber half into small pieces. Add to the bowl along with the chopped mint. Garnish with more mint, a few chunks of cucumber and a sprinkle of chili powder.
  3. Serve the korma with fluffy basmati rice and top it off with a big dollop of the raita and cilantro. Heaven!!!


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