Wintery vegetable Korma


vegetable korma curry recipe

Ingredients 16
Servings 4
Time 00:15

Ingredients

  • 100
    g
    ground almonds
  • 3
    cm
    piece fresh ginger - peeled and sliced
  • 2
    large cloves garlic - peeled
  • 2
    chillies - seeded and chopped
  • 2
    Tbs
    ground cumin
  • 2
    Tbs
    (30 ml) butter
  • 1
    medium onion, chopped
  • 1/2
    tsp
    (3 ml) ground turmeric
  • 4
    cardamom pods, crushed
  • 4
    cloves
  • 1
    quill of cinnamon
  • 5
    ml
    coriander seeds
  • 500
    g
    butternut and sweet potato cubes
  • 1
    can
    chickpeas, rinsed and drained
  • 250
    ml
    Bulgarian yoghurt
  • 45
    ml
    freshly chopped coriander leaves
 

Method

00:25
 
Place almonds, ginger, garlic, chillies and cumin in a blender with 1 cup of cold water and blitz into a paste.

Heat the butter in large frying pan and sauté the onions until soft. Add turmeric, cardamom, cloves, and cinnamon, fry for ± 1 minute. Add the almond paste and vegetables and bring to the boil. Add another ½ cup of water if too dry.

Simmer for ± 20 minutes or until the Butternut and sweet potatoes are tender. Add the chickpeas and yoghurt and allow to heat through for 3-5 minutes. Season to taste.

Stir in some chopped coriander. Serve with fried poppadoms or rice and raita.

Tip - replace veg with:
Stewing lamb (or lamb goulash): simmer for 45 minutes (or until tender).
Chicken:  cubed and simmer for +- 30 minutes
Prawns: shells removed and deveined and simmer for +- 8 minutes.


 

Read more on: recipe  |  vegetarian  |  curry
 

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