SpiceTheWorldBreadcrumbs | Tofu Rogan Josh | Spiced Tea | Tofu Bhuna | Singapore Fried Rice | Tofu Katsu Curry | Sticky Jerk Tofu with Mango Slaw | Spicy Thai Coconut Curry | 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 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 |
| 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. |