Name: Butternut and chickpea korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 15 ml butter or extra olive oil; 15 ml olive oil; 1 medium onion diced; 5 ml fresh ginger grated; 2 garlic cloves chopped; 1 cinnamon stick snapped in half; 4 cardamom pods crushed to release seeds; 1,25 ml dried chilli flakes; 1,2 ml ground nutmeg ground; 1 coconut milk; 5 ml ground coriander; 5 ml ground cumin; 5 ml ground turmeric; 5 ml garam masala; 5 ml curry powder medium-hot; 5-10 ml honey or maple syrup; 1 tin chickpeas drained; 60 g ground almonds; 300 g butternut cut into 2cm cubes; 100 ml baby spinach; salt and freshly ground black pepper; fresh lemon juice to taste; fresh coriander chopped, to serve; roti to serve; basmati rice to serve

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Ingredients (25)

15 ml	butter — or extra olive oil
15 ml	olive oil
1	medium onion — diced
5 ml	fresh ginger — grated
2	garlic cloves — chopped
1	cinnamon stick — snapped in half
4	cardamom pods — crushed to release seeds
1,25 ml	dried chilli flakes
1,2 ml	ground nutmeg — ground
1	coconut milk
5 ml	ground coriander
5 ml	ground cumin
5 ml	ground turmeric
5 ml	garam masala
5 ml	curry powder — medium-hot
5-10 ml	honey — or maple syrup
1 tin	chickpeas — drained
60 g	ground almonds
300 g	butternut — cut into 2cm cubes
100 ml	baby spinach
	salt and freshly ground black pepper
	fresh lemon juice — to taste
	fresh coriander — chopped, to serve
	roti — to serve
	basmati rice — to serve

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Method:

Korma sauce

Heat the olive oil and butter in a medium-size saucepan over medium-high heat. When the butter foams, add the onion and cook for 5-8 minutes, stirring often, until the onion softens and is golden. Add the ginger, garlic and spices and cook for 2-3 minutes or until fragrant. Take care not to let the garlic burn. Add the honey, maple syrup or sugar, coconut milk and ground almonds, stir well and bring to a simmer.

Remove from the heat and take out the cinnamon stick and cardamom pods. Put the mixture in a blender and allow to cool for a few minutes before blending until smooth. Return to the pan.

Vegetable mix

Add the butternut or pumpkin and chickpeas to the sauce, then leave to simmer with the lid off for 15-20 minutes or until the butternut is tender. Once the butternut is cooked and the sauce has thickened, stir in the spinach or peas and season with salt and pepper. Add extra honey, maple syrup or sugar or a squeeze of lemon juice if using.

To serve

Prepare the rice according to the packet instructions then spoon into warmed bowls. Add the curry topped with fresh coriander and rotis on the side.