Vegetable korma

Rich and delicious. Not healthy. As ever, use any vegetables you like.

Serves 4

1 onions
6 cloves garlic
Thumb-sized piece of ginger
1 carton coconut cream (or creamed coconut in a block)
2 carrots
2 parsnips
Green beans
Broccoli
Quorn chunks (or chicken breast, cut into pieces)
3 dessert spoons ground almonds
3 dessert spoons single cream
2 dessert spoons flour (optional)
4 dessert spoons natural yoghurt
Cumin
Ground coriander
Turmeric
Chilli powder
Garam Massala
(Or a “korma spice mix”!)
Water

Marinade the Quorn (or chicken) pieces in the yoghurt and either 1 heaped tsp of korma spice mix, or 1/2 tsp each of all spices except chilli powder. Add 3 cloves roughly chopped garlic and mix well. Leave to marinade for at least 20mins, or overnight if you can.

Mmm… yoghurty…

Roughly chop the onion, remaining garlic and all of the ginger. Fry over a medium heat for 5-8mins until softened. Blitz to a puree in a blender and then tip back into the pan.

Add 1 tsp coriander, 1 tsp turmeric, 1/2 tsp chilli powder, 1/2 tsp cumin, 1/2 tsp cinnamon and 1/2 tsp ground ginger. Fry gently for a couple of mins until fragrant, then add 500ml water.

Peel and chop the carrots and parsnips into small pieces, and add to the pot. Cut the broccoli into small florets and add to the pot. Add the coconut milk/creamed coconut (if using creamed coconut you’ll need some more water).

Cook for 10-15mins until the veg are tender, then cut the beans into two or three pieces and add to the pot. Add the ground almonds and bring to the boil. If it’s thickened to a consistency you’re happy with, leave it. If not, add some flour and stir until thickened.

Boil for a few mins until really thick and tasty. Add more spices if necessary. Just before serving, stir in the cream. Serve with rice or naan.

Leave a Reply

Your email address will not be published. Required fields are marked *