A quick and easy vegetarian curry with butternut squash and cauliflower, this recipe uses coconut milk instead of cream for a lighter korma.
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
|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|
|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|
You will need: a food processor.
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.