Vegetarian Korma

While I really liked this one, it came out a bit too spicy for my husband's taste. He's not really a fan of either curry or coconut, but I really liked it!

Mats
1c short grain unwashed rice
2c vegetable stock
1 Tbsp olive oil
1 onion, diced
4 cloves garlic, crushed
1 tsp ground dried ginger
2 russet potatoes, washed and cubed
4 carrots, cut into 1/2 inch rounds
1/4c raw cashews. My husband can't eat whole nuts, so I ran them through a food processor.
1c shelled edamame
1/2 red bell pepper, cut into bite-sized chunks
1/2 green bell pepper, cut into bite-sized chunks
1 can coconut milk, stirred well to combine
1 1/2 Tbsp red curry powder

Put the rice and vegetable stock in a pot, cover, bring to a boil, then turn the heat down to low and simmer for 20 minutes

Meanwhile, in a large wok, heat the olive oil over medium heat. Add the onion and cook for 5 minutes.

Add the ginger and garlic, cook for 1 minute.

Add the potatoes, cashews, curry powder and carrots, stir, and cook for 10 minutes.

Add the edamame, peppers, the can of coconut milk and 1c water. Stir thoroughly. Reduce the heat to low, cover and cook for 10 minutes.

When the rice finishes cooking, add it to the wok and stir well. Cook for an additional 2 minutes, then serve.