Around here, we like to make korma or a stew-like curry at least once a week, with leftovers carrying us over a few days of heat-and-eat lunches and dinners. The vibrant flavours and textures wake up taste buds for a different kind of winter comfort food, acting as a bolder alternative to your average cold weather meal.
The korma recipes I make are relatively quick and easy, using pre-mixed curry powder and garam masala, livened up with a bit of fresh ginger and lime. Just a little heat does wonders to awaken stale spices, which is why I cook the deep yellow curry powder and earthy-sweet garam masala at the same time I’m sautéing the vegetables. I find korma a tasty way to use up incongruous vegetables, too; bound together by a rich, spicy sauce, everything miraculously works together.
Individual servings taste special, even when the ingredients – potatoes, celery, pepper, garlic and canned chickpeas – are common. For this recipe, which can be served in individual portions, I’m working with CorningWare’s new Meal Mugs.
The Meal Mug’s versatility is tremendous. You can use it for soup, chili, oatmeal, soufflés, curries, desserts and warm beverages. The mug’s vented lid allows steam to escape, keeping your microwave clean and you safe from steam burns. Made of a durable stoneware material, the meal mugs are dishwasher, refrigerator, freezer, microwave and preheated oven safe (meaning, do not put it in when the oven is cold, only once it’s been pre-heated for even cooking; this also prevents damage if it heats up unevenly). The non-porous surface does not absorb food, doors, flavours or stains, so, I didn’t have to worry about a curry powder stain in the mugs when making this recipe (my apron was another story!). The patented vented lids are BPA-free, microwave and top-rack dishwasher safe (please, please don’t put the lids in the oven though).
Capping this burbling vegetable chickpea korma is a pot pie topper of homemade naan. I have a cheat’s recipe for homemade naan below using a local pizzeria’s fresh dough. If you want a more traditional dough recipe, Jamie Oliver has you covered. With Jamie’s recipe, you can use a light spelt or whole grain flour, which appeals to me. And if neither of those options feel right to you, go ahead and purchase a better-quality naan instead of making your own. Revive it in a parchment-lined foil package in a hot oven.
For a reprieve from traditional holiday food, this mug meal recipe is just the thing. Healthy, affordable and exactly what I’m looking for in a wintertime weeknight dinner.
- 2 Tbsp unsalted butter or coconut oil
- 1 russet potato, peeled and diced
- 1 red onion, diced
- 1 bell pepper, any colour, diced
- 2 stalks celery, diced
- 1 clove garlic, minced
- 1 Tbsp minced fresh ginger
- ½ fresh red chili, minced
- 2 Tbsp curry powder
- 2 tsp garam masala
- ¾ tsp salt
- 1 (19 oz) can chickpeas, drained and rinsed
- 2 cups water
- Juice of ½ lime
- ⅔ cup full-fat greek yogurt
- ½ cup finely chopped fresh parsley
- ½ lb fresh pizza dough
- avocado or grapessed oil, for homemade naan
- Preheat oven to 400ºF. Add 4 large ramekins or ovenproof mugs to a baking sheet if using the oven method (method for both oven and microwave below).
- In a large high-sided skillet, heat butter until foamy. Add potato, onion, pepper, celery, garlic, ginger, chili, curry powder, garam masala and salt. Sauté for 10 minutes, until vegetables begin to soften; stir in chickpeas. Add water and lime juice, bring to a boil, reduce to medium-low, cover and cook for 10 minutes. Remove from heat and stir in yogurt and parsley. Using an immersion blender, pulse on low to puree ⅓ of korma (to thicken, optional). Stir well; ladle into ramekins or mugs.
- Meanwhile, to make the naan, heat a small nonstick skillet over medium-high heat. Using a paper towel, coat with a thin layer of avocado or grapeseed oil. Cut dough into 4 balls. Coat hands in a bit of oil. Working one at a time, stretch dough into rough rounds. Fry on first side for 1 to 2 minutes, until golden brown in pockets, flip and cook on second side for 1 minutes, until golden brown in pockets and dough has puffed; transfer to a plate. Repeat with remaining dough.
- For Oven: Place a cooked naan on top of each ramekin or mug. Bake for 15 to 20 minutes, or until korma is bubbling around the edges. Serve.
- For Microwave: Place microwave-safe lid with the steam vent open (I used the CorningWare Meal Mug top) on ramekin or mug. Microwave on medium-high for 2 to 5 minutes, until bubbling, thick and potatoes are tender. Carefully remove lid, top with naan and serve.
Disclaimer: This post was created in partnership with CorningWare and World Kitchen. I received compensation for my participation. All opinions are my own. 3