Wintry veg Korma

4 servings Prep: 15 mins, Cooking: 25 mins
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A wonderful curry to keep you warm and happy.

By Food24 August 14 2012
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Ingredients (16)

100 g almonds — ground
3 cm fresh ginger — peeled and sliced
2 garlic — large cloves, peeled
2 fresh chillies — deseeded and chopped
2 Tbs cumin — ground
2 Tbs butter
1 onion — medium, chopped
1/2 tsp turmeric — ground
4 cardamom — pods, crushed
4 cloves
1 cinnamon — stick
5 ml coriander — seeds
500 g butternut — and sweet potato, cubed
1 can chickpeas — tinned, drained and rinsed
250 ml yoghurt — Bulgarian
45 ml fresh coriander — chopped
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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.

Another tip:
You can also buy Korma paste instead of preparing your own!

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