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Vegetable and Chickpea Korma

A smooth tasting spiced dish perfect for dinner parties.

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Serves 4 (Estimated) Rating 4/5

4 stars

Prep Time 10 Minutes Cooking Time 40 Minutes

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May contain nuts

Vegan safe Vegetarian

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
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.