Vegetable Korma

Vegetable Korma
Based on Shrimp Korma

2 t butter
1 cup sweet pepper, chopped
½ cup onion, chopped
1 ½ T all-purpose flour
1 t ginger, peeled and grated
3 cloves garlic, minced
2 t Madras curry paste (or any curry paste)
2 t Garam Masala
½ t salt, divided
2 cups broth
1 pound vegetables, cut into bite size pieces (see NOTE)
1/3 cup coconut milk
¼ cup tomato diced
¼ cup frozen peas

NOTE: Vegetables we have gotten in the 2011 CSA so far that would be appropriate for Vegetable Korma: Broccoli, Broccoli Rabe, Carrots, Chard, Eggplant, Green Beans, Kale, Spinach, Snow Peas, Summer Squash, Turnips, and Zucchini

Melt butter in a Dutch Oven over medium-high heat. Add pepper and onion to pan and sauté two minutes. Add flour, ginger, and garlic and cook 1 minute. Add curry paste, Garam Masala, and ¼ t of salt and cook 30 seconds, stirring. Stir in broth and vegetables and bring to a boil. Stir in milk and tomato, reduce heat and simmer 30 minutes. Add peas and cook until warm through. Serve with rice and a dollop of plain yogurt.