Breadcrumbs | 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. |