vegan vegetable korma

This is the vegan version; the non-vegan version replaces the coconut milk with heavy cream.

You will need:

4 potatoes, diced
4 carrots, diced
6 onions, really fucking diced
4-6 garlic cloves, minced
1 lb bag of frozen peas
1 lb bag of frozen cauliflower
1 red pepper, diced
1 green pepper, diced
3 jalapenos, diced (optional: seeded)
1 tblsp salt
1/4 cup curry powder
1 tblspoon garam marsala
1/4 cup vegetable oil (avoid olive oil if you can help it)
ginger, minced into paste about 1 tblsp.
tomato sauce, 15-oz can
coconut milk, 15-oz can

Put the oil into pan, add medium heat; put onions into oil until tender (soft but not translucent) then add garlic and ginger. add salt, stir and wait 3 minutes for them to blend a bit. Dump in all the other veggies, tomato sauce, curry powder and garam marsala, stir. If it feels like there's too little liquid in there, relax -- the onion will sweat quite a bit out and the tomato sauce will help things get going. When you put in the coconut milk (at the end) you'll get more liquid as well. Put your cauliflower and peas in the microwave and cook 'em up. when they're done, incorporate into the mixture and add coconut milk by 1/4 can until you get an orange-y yellow color. When the potato and carrots are fork-tender, you're done. serve over rice and/or w/ naan. The coconut milk makes it a bit sweeter than you would perhaps expect, so take that into account when deciding how spicy you want it.

I cooked this for 24 (modified to: 10 potator, 6 carrots, 10 onions, 2 cans tomato, 1 whole can coconut, 24 cloves garlic, 1/2 c curry & oil and double the peppers) for a charity luncheon at work; looks like we cleared enough to get 3 or 4 kids' cleft palates fixed for Christmas. Also, I burned my hand.