Stirfried Korma Vegetables

I like vegetables so long as they have a ton of flavor, and I also love Indian food almost more than anything. Making a batch of Korma vegetables to last the week is probably my favorite way to eat relatively healthily and ease my persistent cravings for Indian. I went with cauliflower, mushrooms, onions, and spinach, but you could throw in whatever you want. Korma sauce is a milder creamy sauce characterized by a slight nutty taste, such as with cashews or almonds. I buy it jarred from Trader Joe's, but you can probably find a variation at Price Chopper, Hannaford, or Uncle Sam's downtown. You can also make the sauce from scratch if you're feeling ambitious.

Stirfried Korma Vegetables
Serves 6-8 side portions
1 head cauliflower, cut up
1 onion, diced
4 oz fresh white button mushrooms
8 oz spinach, fresh or frozen (defrosted and water squeezed)
12 oz jar Korma Simmer sauce
2 tsp Garam Masala (optional, I think it gives more depth of flavor)
2 Tbsp butter (or Ghee)

Melt butter or ghee in a medium sized skillet or wok. Add onions and stir for 2 minutes. Add cauliflower, mushrooms, and spinach and saute for 5 minutes. Stir in Garam Masala, then empty contents of jar into the pan along with a cup of water (depending on instructions from the jar). Let reduce to desired consistency. Serve over Basmati rice, or as a side dish to anything.