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Vegetable Korma

by Nadia Narain, Katia Narain Phillips from Self-Care for the Real World

A quick and easy vegetarian curry with butternut squash and cauliflower, this recipe uses coconut milk instead of cream for a lighter korma.

From the book

Nadia Narain, Katia Narain Phillips

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

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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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