Vegan Nosh

My first foray into the pumpkin korma yielded something more akin to an aloo gobi. Very tasty, but not a korma. After revisiting the recipe again, and adding more So Delicious Plain Greek-Style Coconut Yogurt is what finally made this recipe exactly what I wanted it to be: a satisfying, rich, warming korma!

Despite the rich taste of this dish, a cup serving has only 1 gram of saturated fat, is high in fiber, loaded in vitamins, and is gluten-free too! Enjoy it as an appetizer, a compliment a homemade, Indian feast, or a fabulous, creative addition to your Thanksgiving celebration!

Since this was a dish I envisioned the first time I got to try out some of the the Greek-Style yogurt from So Delicious, I’m delighted that it was selected for the second week of the So Delicious® Dairy Free “SO Much to Love” recipe contest happening on Facebook!

You can vote for my Pumpkin Korma recipe on So Delicious’ Facebook page during the week of May 14, 2012! Voting for the first week ends on Sunday, May 20th at 11:59 PM (pacific time). Fans can vote each day for their favorite recipes and get coupons to try out So Delicious and be entered into the drawing for a fantastic Grand Prize!

The Stuff

• 6 cups diced pumpkin
• 1/2 medium head of cauliflower, cut into bite-size pieces
• 2 large cloves of garlic, minced
• 1 medium zucchini, 1″ dice
• 1 large yellow bell pepper, 1″ dice
• 1″ of fresh ginger, peeled and minced
• 15oz canned, diced tomatoes
• 1 large onion, diced small
• 2 8oz containers of So Delicious, Greek-style, plain coconut yogurt
• 1/2 t whole cumin seed
• 1 T ground turmeric
• 6 whole cardamom pods
• 1 c water
• High heat spray canola oil

The Making

Heat a 6 qt sauce pan to medium heat. Lightly spray the bottom of the pot and add the cumin seeds. Toast seeds for 30-60 seconds, until they are browned and fragrant.

Add onion and saute 5 minutes, add minced ginger and garlic. Sprinkle ground turmeric over all ingredients, add in cardamom pods and mix in. Continue to saute, stirring occasionally, for 5-7 more minutes. Onions should be beginning to brown and caramelize. Add diced pumpkin, reduce heat to medium-low, and saute for 5 minutes, stirring occasionally. Add cauliflower and stir in.

Combine yogurt and tomatoes in blender. Process until smooth and creamy. Add mixture to pot. Rinse blender container out with the 1 cup of water, and pour into the pot. Mix everything together well.

Cover pot with lid. Reduce heat to low and let simmer for 25-40 minutes, until pumpkin is tender.

Serve by itself, with rice, or along with some dahl. Just watch out for those cardamom pods, they’re quite shocking to get whole.

Makes 8-9 1-cup servings, depending upon the size of your head of cauliflower.

Nutrition Details

Serving Size: 1 cup
Calories: 85
Total Fat: 1g
Saturated fat: 1g
Sodium: 49 mg
Carbohydrates: 17g
Dietary Fiber: 4g
Sugars: 5g
Protein: 3g

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