Vegetable and Chickpea Korma

A smooth tasting spiced dish perfect for dinner parties.

Serves 4 (Estimated) Rating 4 (1-5)

Prep Time 10 Minutes Cooking Time 40 Minutes

Vegan safe Vegetarian

2 tablespoon vegetable oil
1 red onion finely chopped
3 garlic cloves crushed
2 teaspoon turmeric
2 teaspoon paprika
1 teaspoon grated ginger
2 teaspoon mild chilli powder
1 sweet potato peeled cut into 3cm cubes
1 small cauliflower cut into florets
1 red pepper cut into pieces
1 yellow pepper cut into pieces
400g can chickpeas drained
130g roasted cashew nuts
1 litre vegetable stock
100ml coconut milk
200g frozen peas
30g fresh coriander
Salt and pepper to taste
200ml low fat natural vegan yogurt
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 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.