Breadcrumbs
| Tofu Rogan Josh
| Spiced Tea
| Tofu Bhuna
| Red Chilli Relish
| Green Tofu Curry
| Tofu Katsu Curry
| Sticky Jerk Tofu with Mango Slaw
| Vegetable and Chickpea Korma
|
Vegetable and Chickpea Korma
A smooth tasting spiced dish perfect for dinner parties.



Serves 4 (Estimated) Rating 4/5

Prep Time 10 Minutes Cooking Time 40 Minutes

Ingredients |
2 Tablespoon Vegetable Oil |
1 Onion, finely chopped |
3 Garlic Cloves, crushed |
2 Teaspoon Turmeric |
2 Teaspoon Paprika |
1 Teaspoon Ginger, grated |
2 Teaspoon Chilli Powder |
1 Potato, cut into 3cm cubes |
1 Cauliflower, cut into florets |
1 Red Pepper, cut into pieces |
1 Yellow Pepper, cut into pieces |
400 Gram Chickpeas, drained |
130 Gram Cashew Nuts |
1 Litre Vegetable Stock |
100 Millilitre Coconut Milk |
200 Gram Frozen Peas |
30 Gram Coriander |
Salt, to taste |
200 Millilitre Natural Vegan Yoghurt |
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. |