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Vegetable and Chickpea Korma |
A smooth tasting spiced dish perfect for dinner parties. |
Serves - 4 Heat 3 (1-5) |
Rating - 4 (1-5) |
Prep Time 10 Minutes Cooking Time 40 Minutes |
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Ingredients |
2 tbsp Vegetable Oil |
1 Onion, finely chopped |
3 Garlic Cloves, finely chopped |
2 tsp Turmeric |
2 tsp Paprika |
1 tsp Ginger, grated |
2 tsp Chilli Powder |
1 Potato, cut into 3cm cubes |
1 Cauliflower, broken into florets |
1 Red Pepper, cut into pieces |
1 Yellow Pepper, cut into pieces |
400 g Chickpeas, drained |
130 g Cashew Nuts |
1 lt Vegetable Stock |
100 ml Coconut Milk |
200 g Frozen Peas |
30 g Coriander |
Salt, to taste |
200 ml Vegan Yogurt |
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Method |
Gently fry the onion in a large pan after 5 minutes. |
Add the garlic and continue to cook for another 2 minutes. |
Add the turmeric, paprika, ginger and chilli and cook for another 2 minutes. |
Add the sweet potato, cauliflower, peppers, chickpeas, cashew nuts, stock and coconut milk then bring to the boil and simmer for 20 minutes stirring occasionally. |
Finally add the peas and most of the coriander retaining a little for garnish. |
Adjust the seasoning and serve with a spoonful of natural yogurt and coriander to garnish. |