The best thing about this recipe is how flexible and versatile it can be- I love to use up any vegetables I have left in the fridge or freezer. It’s creamy, rich, comforting, and warm. I love to serve with fresh naan and turmeric sprinkled rice. The spices, especially turmeric and cayenne pepper, have significant health benefits, especially in the reduction of inflammation and antioxidative properties.
I like to garnish with a sprinkling of lemon juice, coriander, and flaked nuts. Make a large batch and freeze for a fast, comforting, delicious meal.
Prep: 20 minutes
Cooking: 30 minute
For the korma paste:
2 inches ginger, chopped
4 cloves garlic, chopped
1 tsp each garam masala and curry powder
1 tsp coriander powder
1 tsp cayenne pepper
1/4 tsp each of cardamom, clove, black pepper
3 tbsp dessicated coconut
1 tbsp mustard seeds
3 tbsp ground almonds
For the rest:
4 tbsp tomato puree/ passata
4 tbsp vegetable oil
1 tin full fat coconut milk
1 tsp salt
1 cardamom pod
1 cinnamon stick
Juice 1 lemon
1 tin chopped tomatoes/ tomato puree/ water
4 cups chopped vegetables- I use peppers, potato, courgette, aubergine, peas, and onion
- In a large pan, lightly toast the ingredients for the curry paste until aromatic, careful not to burn.
- Add them to a pestle and mortar or blender, add in the puree and the oil, and mix to a paste
- In the pan, mix in the paste with the vegetables and saute until starting to brown
- Add in the rest of the spices and the milk, stir \and bring to a rolling boil. I like to add another tin of tomatoes or water to enrich the curry and stop it being too dry.
- Cover, turn down the heat, and simmer for around 20 minutes at least, until the sauce is creamy and the vegetables are cooked through
- Serve with freshly cooked rice which has been sprinkled with lime and turmeric, and garnish with flaked nuts, coriander, and a squeeze of lemon.