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.

Serves: 4

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

Method:

1. In a large pan, lightly toast the ingredients for the curry paste until aromatic, careful not to burn.
2. Add them to a pestle and mortar or blender, add in the puree and the oil, and mix to a paste
3. In the pan, mix in the paste with the vegetables and saute until starting to brown
4. 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.
5. Cover, turn down the heat, and simmer for around 20 minutes at least, until the sauce is creamy and the vegetables are cooked through
6. Serve with freshly cooked rice which has been sprinkled with lime and turmeric, and garnish with flaked nuts, coriander, and a squeeze of lemon.