Vegetable Korma
A quick and easy vegetarian curry with butternut squash and cauliflower, this recipe uses coconut milk instead of cream for a lighter korma.
Introduction
Don’t be put off by the long list of ingredients, this is a really easy curry to make. It lasts for three days in the fridge and it freezes really well, too. A traditional korma uses cream, but I’ve replaced it here with coconut milk
Ingredients
| thumb-sized piece of root ginger (approx. 50g), peeled and roughly chopped | |
| 3 | garlic cloves, roughly chopped |
| 1 | red chilli, deseeded and roughly chopped |
| 1 tbsp | coconut oil |
| 1 | onion, finely chopped |
| 2 tsp | ground cumin |
| 1 tsp | ground turmeric |
| ½ tsp | ground coriander |
| ½ tsp | ground cinnamon |
| 2 x 400g | tins of coconut milk |
| 1 | vegetable stock cube |
| ½ tsp | salt |
| 1 tbsp | flour |
| 1 | small butternut squash, (approx. 650g), peeled and roughly chopped |
| 1 | cauliflower (approx. 350g), broken into florets |
| 100g | mangetout or sugar snap peas |
| 1 big handful | of cavolo nero or kale, chopped |
| juice of 1 lime |
Essential kit
You will need: a food processor.
Method
Whiz the ginger, garlic and chilli in a food processor until finely chopped. Set aside.
Heat the coconut oil in a medium saucepan on a low heat. Add the chopped onion and sauté until soft, making sure it doesn’t brown. Then add the ginger and chilli mix and sauté for a minute, while stirring.
Now add your spices and stir for a minute to combine, then pour in the coconut milk, stock cube and salt and give it all a good stir to combine. Bring it to a simmer. Meanwhile, combine the flour with 3 tablespoons of water to make a thick paste, then add to the simmering coconut milk.
Add the butternut squash, cook for 10 minutes, then add the cauliflower and simmer for a further 10–15 minutes. Once you can pierce the vegetables with a knife, throw in the mangetout and cavolo nero or kale and cook for just 1 minute so they stay a vibrant green.
Take off the heat and squeeze in the lime juice.
Serve with boiled or steamed brown rice and sprinkle with coconut flakes and toasted cashews.
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