Vegetable Korma
A lightly spiced dish using vegetables and coconut milk. Ideal for cooking with seasonal vegetables - you select which to include.
Equipment
- Large saucepan
Ingredients
- 500 grams mixed prepared vegetables cut into chunks
- 1 tablespoon vegetable or olive oil
- 1 small onion, chopped
- 1 garlic clove
- 1 cm root ginger, chopped
- 2 teaspoons coriander
- 2 teaspoons cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon chilli
- `1 lemon
- 1 vegetable stock cube
- cashew nuts
- 1 400g tin chopped tomatoes
- 1 400g tin coconut milk or cream
- 2 tablespoon sultanas
- salt and pepper
Instructions
- Fry the onion, garlic and ginger gently until soft
- Add the spices and fry for 2 minutes, stirring
- Stir in the vegetables and chopped tomatoes
- Add a teaspoon of lemon rind and lemon juice and crumble vegetable stock cube
- Cover and simmer for 30 minutes until the vegetables are just tender; add water if needed
- Stir in half a tin of coconut milk, and add more if desired
- Stir in the cashew nuts and season with salt and pepper
- Top with sultanas
Notes
If using reduced fat coconut milk, recommend using half a tin if you wish to keep a thicker sauce consistency.