Friday, 13 February 2015

Vegetable Korma

I love to make a good curry, and I never really use meat any more. Curries are a great vegetarian option because there are just so many flavours in them. I promise - you will never miss meat in a curry!

This Vegetable Korma is also a great budget saving recipe. No meat = cheap! Korma is a great vegetarian dish, because it has nuts in it to make it creamy, but they are a super source of protein too.

The kids love this dish. Korma's are pretty inoffensive as far as curries go, so this one is bound to be a kiddy hit. And it means they are eating a load of veg too. Of course, if you just can't go without meat, feel free to add some chicken thighs before you add the carrots.

1 tbsp sunflower oil
1 heaped teaspoon of black mustard seeds
1 heaped teaspoon of cumin seeds
1 large onion, finely chopped
1 knob of ginger, finely chopped
3 cloves of garlic, finely chopped
2 tsp ground cumin
2 tsp ground corriander 
1 tsp turmeric 
600ml chicken stock
2 large carrots, cut into large chunks
1 large potato, cubed 
Half a cauliflower
50g frozen peas
50g whole cashew nuts
50g cashew nuts, ground
30g desicatted coconut
2 tbsp natural yogurt
2 tbsp creme fraiche
Salt & pepper

Have the oil ready in your pan with the cumin seeds and black mustard seeds. Once the mustard seeds start to pop, add the onion. Fry for 3 minutes until the onions start to soften. Add the ginger and the garlic and cook for a further 2 minutes. Now add the dry spices and fry for 30 seconds making sure they don't burn. Add the stock. 

You can now add the carrots and potato. Time for 8 minutes. Now is a good time to start cooking the rice (which takes around 20 minutes with the absorption technique). You need to add the cauliflower for about ten minutes before the rice is ready. When the cauliflower has been in 5 minutes, add the peas and cashew nuts. If it's looking a little dry, add some more water. Two minutes before the rice is done, add the ground cashew nuts, coconut, yoghurt and creme fraiche. Season and serve.

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