Wintery Veg Korma
- Prep Time: 15
- Cook Time: about 25
- Total Time: 0 hours
- Yield: 4
- Category: Curries; Dish Type; Global Foods; Indian; Main Ingredient; Mains; Meals and Courses; Seasonal; Special Diets; Vegetables; Vegetarian; Winter
Description
The perfect vegetable korma for those cold, wintery days!
Ingredients
100 g ground almonds
3 cm piece fresh ginger, peeled and sliced
2 large cloves garlic, peeled
2 fresh chillies, seeded and chopped
1 tsp (5 ml) ground cumin
2 Tbsp (30 ml) butter
1 medium onion, chopped
½ t (2.5 ml) turmeric
4 cardamom pods, crushed
4 whole cloves
1 quill of cinnamon
1 tsp (5 ml) coriander seeds
500 g butternut and sweet potato cubes
1 x 400 g can chickpeas, rinsed and drained
1 cup (250 ml) Bulgarian yoghurt
salt and milled black pepper
3 Tbsp (45 ml) freshly chopped coriander leaves
Instructions
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.
Tip
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.
Another tip:
You can also buy Korma paste instead of preparing your own!
