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Welcome to I'm here to show you that eating out in OKC as a vegetarian, as well as cooking vegetarian food wherever you are, is much easier and more satisfying than you may think.


Recipe: Vegetable Korma

Recipe: Vegetable Korma

Korma may be a “basic bitch” Indian food, but it’s definitely popular for a reason! For the uninitiated, korma is a dish made of meat or vegetables braised in yogurt or cream with stock and spices. I personally love korma because it’s a bit rich and not too spicy; it feels and tastes decadent without actually being so, and it’s typically loaded up with veggies (aka, it’s decently healthy).


We’ve never made korma at home before, but I was pleased by how easy the whole process was; basically you just throw veggies and spices and broth and coconut milk into a pot and let it simmer into oblivion. The korma is absolutely delicious on its on (it ends up being sort of the consistency of stew), although you’ll often find it served over a bed of basmati rice. I prefer quinoa over rice, so I went that route instead. I also highly recommend a piece of naan on the side for dipping! Go with the frozen Garlic Naan from Trader Joe’s, which is just 250 calories per piece.



  • 1 large yellow onion

  • 5 garlic cloves, peeled

  • 1 - 1 in. piece of fresh ginger root, peeled & cut into chunks

  • 1 jalapeño, deseeded and chopped

  • 1/4 c. raw cashews

  • 1 T. olive oil

  • 2 t. curry powder

  • 1 t. ground turmeric

  • 1 t. garam masala

  • 1/2 t. cinnamon

  • 1/2 t. coriander

  • 1/8 t. ground cardamom

  • 1 - 14.5 oz. can fire roasted diced tomatoes

  • 1 - 14.5 oz. can light coconut milk

  • 3/4 c. plain nonfat Greek yogurt

  • 1 1/2 t. brown sugar

  • 6-8 small new potatoes, washed & quartered

  • 3-4 large carrots, peeled and chopped

  • 1/2 head cauliflower, cut into florets

  • 1/2 bag frozen peas

  • 1 c. chopped green beans (fresh or frozen)

  • Salt & pepper, to taste

  • Naan, basmati rice and/or quinoa, to serve



1) Roughly chop the onion. Place 2/3 of the onion into a food processor along with the garlic cloves, ginger root, jalapeño, cashews and 1/2 c. coconut milk. Purée until smooth.

2) Heat the olive oil in a large pan or Dutch oven over medium heat. Once hot, pour in the puréed mixture and add the curry, turmeric, garam masala, cinnamon, coriander and cardamom. Stir and allow to cook for 2-3 minutes.


3) Add the fire roasted tomatoes, the rest of the can of coconut milk, the yogurt and all of the veggies to the pot. Stir well to combine and season with salt and pepper. Cover the pot and allow it to simmer on medium heat for 12 minutes.

4) Uncover and simmer until the potatoes and cauliflower are tender. Serve over a bed of rice or quinoa with a piece of naan (I highly recommend the frozen Garlic Naan from Trader Joe’s).

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