Vegetable Korma

This seems somewhat involved, but it actually isn’t that complicated, and the results are lovely. The veg can be varied, and the sauce can also easily be varied – I added dried chilli flakes to spice it up for me.

 

Ingredients:

1 onion

water

50 g cashews

50 g almonds

2-3 dried apricots

1 tin coconut milk

rice (about 50 g per person, so 200 g would suit this amount of food)

1 pepper

1 head cauliflower

150 g other veg (frozen peas and beans are fine, but vary according to taste)

2-3 garlic cloves

1-3 tsp fresh or frozen ginger

1 tsp oil

1 tsp sugar

1-2 tsp tikka masala (or curry powder or garam masala or other spices)

1 tsp mint

 

Instructions:

1. Peel and quarter the onion. Simmer it in boiling water for about 10 minutes. Add the nuts and continue to simmer for 5-10 more minutes.

2. Drain the onion and nuts (save the water to boil the veg in, if you want). Remove any almond skins.

3. Mix the onion, nuts, apricots, and half a tin of coconut milk in a food processor until fairly smooth (though some pieces are fine).

4. Rinse the rice and cook according to directions. I usually add 1-2 tbsp coconut milk for extra flavour.

5. Meanwhile, wash, de-seed, and slice the pepper. Wash the cauliflower and break it into florets.

6. Boil the veg for 4-6 minutes in water, then add the frozen veg and boil for another 2-3 minutes.

7. Peel and dice the garlic and ginger and fry lightly in the oil. Add the sugar and spices and fry for 2-3 minutes. Add any leftover coconut milk.

8. Add the nut mixture to the spice mixture and warm through.

9. Serve the rice topped with vegetables and korma sauce.