Wintery Veg Korma
The perfect vegetable korma for those cold, wintery days!
- Serves: 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 0 mins
Place almonds, ginger, garlic, chillies and cumin in a blender with 1 cup (250 ml) cold water and blitz into a paste.
Heat the butter in a large frying pan and sauté the onion until soft. Add turmeric, cardamom, cloves, cinnamon and coriander seeds, and fry for about 1 minute. Add the almond paste and vegetables and bring to the boil. Add another ½ cup (125 ml) water if too dry.
Simmer for about 20 minutes or until the butternut and sweet potatoes are tender. Add the chickpeas and yoghurt and allow to heat through for 3–5 minutes. Season to taste and stir in the coriander. Serve with poppadoms or rice and raita.
Replace the veg with:
- * Stewing lamb (or lamb goulash): simmer for 45 minutes (or until tender).
- * Chicken: cubed and simmer for about 30 minutes.
- * Prawns: shells removed and deveined, and simmer for about 8 minutes.
- You can also buy Korma paste instead of preparing your own!