Vegetable Korma

A community recipe by Meanmothercooker

Not tested or verified by Nigella.com

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Introduction

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.

Ingredients

Serves: 4-6

Metric Cups

1 tablespoon sunflower oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 large onion (chopped)
1 knob of fresh ginger (grated)
3 cloves garlic (minced)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
600 millilitres vegetable stock
2 large carrots (chopped)
1 large potato (cubed)
1 medium cauliflower
50 grams frozen peas
50 grams cashew nuts
50 grams ground cashew nuts
50 grams desiccated coconut
2 tablespoons natural yogurt
2 tablespoons creme fraiche

1 tablespoon vegetable oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 large onion (chopped)
1 knob of fresh gingerroot (grated)
3 cloves garlic (minced)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
21 fluid ounces vegetable broth
2 large carrots (chopped)
1 large potato (cubed)
1 medium cauliflower
1¾ ounces frozen peas
1¾ ounces cashew nuts
1¾ ounces ground cashew nuts
1¾ ounces unsweetened shredded coconut
2 tablespoons natural yogurt
2 tablespoons creme fraiche

Method

Vegetable Korma is a community recipe submitted by Meanmothercooker and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

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 and then 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.