Vegetable Korma


We have recently reduced our meat intake, not to the extent of becoming vegetarians, but enough to watch our cholesterol levels. Unfortunately, I love a good curry and that can mean 'meat'. However the following recipe provides a spicy, healthy and fast alternative that is perfect comfort food. With basmati rice, naan bread or plenty of granary bread, plus a favourite chutney and a side salad this is a midweek delight. You can use other vegetables, such as beans, broccoli, mangetout and aubergines.

Ingredients: (serves 2)
3tbs vegetable oil
2 onions - sliced
25g flaked almonds
2 inch piece of fresh root ginger - peeled and grated
2 garlic cloves - sliced
1tsp turmeric
2tsp medium curry paste
4 carrots - thinly sliced
1 cauliflower - cut into florets
450ml vegetable stock
2 courgettes - sliced
125g frozen peas
200ml coconut milk
50g ground almonds
3tbs double cream
salt and pepper

Method:

  • Heat the oil in a large saucepan. Toss in the flaked almonds and fry gently for 1-2 minutes until toasted, then put on a plate.
  • Add the onions, ginger, garlic, turmeric and curry paste to the pan. Fry for 5 minutes.
  • Add the carrots and cauliflower ad fry for another 5 minutes. 
  • Pour in the stock and bring to the boil. Turn down the heat, cover the pan and simmer for 20-25 minutes until the vegetables are tender.
  • Add the courgettes, peas, coconut milk and ground almonds then simmer, uncovered, for 3 minutes.
  • Stir in the cream and a pinch of salt and pepper.
  • Dish up on a bed of basmati rice and sprinkle with the flaked almonds.  

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