Top Banana Provided Vegetables so I Made Korma & Brown Basmati Rice

Makings of vegetable korma with brown Basmati rice

Yesterday I read in a neighborhood online community that a nearby family-owned, small local produce market called Top Banana was carrying not only vegetables and fruits but also milk. I was out of milk and am in the at-risk group who should stay out of grocery stores and all stores, even with my mask on. Today I found out that a telephone call can result in the clerk bringing an order outside the store. They’re a great resource.

And so I bought some fresh vegetables, made a favorite food combo and shared it with gardener friends. Also, there will be leftovers, very important while continuing to follow Governor Inslee’s directive to Stay at Home except for the urgent needs.

Thr dish is a stew called vegetable korma with caramelized onions, ginger, garlic, roasted red bell pepper and Yukon Gold potatoes, carrots and green beans in a spicy red sauce. It was meant to have hard-boiled eggs on top, but I forgot to take them out of the fridge to serve even though I’d boiled, cooled, peeled and covered them in a bowl for their purpose! (Clue: I was hungry when I finished making the korma and a repeater batch of the last cookie.)       The basic recipe I use is in that post. A variation is in this one:



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