This creamy vegetarian Korma is deliciously easy to make and perfect for those cold winter evenings.
For the Veggies:
2 medium potatoes, cut into cubes.
A selection of roasted mixed vegetables,
I have used 1 cauliflower, a yellow bell pepper roasted
on baking sheet of 30minutes with a little olive oil and salt.
The Korma sauce:
2 tbsp of vegetable oil.
1 large onion.
3 cm piece of ginger, pealed and sliced.
3 tbsp of tomato puré
1 tsp of each: cumin, coriander, turmeric, cardamom,
fennel and salt.
1/2 tsp of chili flakes.
1 tbsp each of curry powder and garam masala.
1 can of coconut milk.
Juice of 1 lemon.
250 mls of water
1 tbsp of honey.
100g cashew nuts.
1 small pot of Greek or vegan yogurt.
Cover the cubed potatoes with water and boil for about 10 minutes, drain and put to one side.
To make the sauce, add the onions to a pan with the oil and cook until soft for about 5 minutes, don't forget to stir.
Add the sliced garlic and fresh ginger, cook for another 2 minutes.
Turn off the heat, add the tomato puré and all of the spices, stir well and turn the heat back on, gently fry for another minute, to release the aromatic flavors, be careful not to burn.
Add the liquid: 250 mls of water, the tin of coconut milk and lemon juice.
Stir in the cashew nuts and bring to the boil for 5 minutes on a gentle simmer.
Using a hand blender, blend the sauce until smooth.
Add a tbsp of honey, Greek or vegan yogurt of your choice and stir through the vegetable.
Cook for a further 5 minutes and serve with some delicious naan bread or rice.
Finally top with a little crunch, some cashew nuts are perfect and fresh green coriander.
Enjoy with friends, loved ones or on a retreat week.