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Try a yummy Saturday night veggie korma

MOST READ

A fantastic Saturday night fakeaway! This korma is spiced but not spicy and has such an amazing flavor – give it a try, writes Mandy Applegate.

EASY VEGETABLE KORMA

Tasty authentic vegetable korma made by you! A wonderful Indian curry that is ideal as part of an Indian banquet.
Prep time: 15 mins; cook time: 35 mins, servings: 6.


Ingredients

8 tablespoons of vegetable oil, 2 onions roughly chopped ginger a very large thumb size peeled, 4 garlic cloves crushed, cauliflower, 4 large carrots, 1 large sweet potato, 150 g frozen peas, 10 tablespoons of korma paste, 6 cardamom pods, crushed 140 g ground almonds, one vegetable stock, 300 g spinach, 200 g greek yogurt or vegan substitute

Instructions

Preheat your oven to 200 degrees. Chop your cauliflower, sweet potato and carrots into small chunks. Place your vegetables into a large non stick roasting tin and drizzle with vegetable oil and cook for approximately 30 minutes.

Meanwhile, in a food processor, add your garlic, ginger and onion along with a couple of splashes of water – blitz until you have a very smooth paste. Heat a deep frying pan (a wok will do just fine) and add the remaining oil, then add your paste, along with a couple of pinches of salt and fry for approximately 10 minutes until it has a lovely golden brown colour.

Now add your crushed cardamom pods along with the korma paste and fry for approximately 1 minute – you should notice a wonderful aroma now
Add your ground almonds and stir for approximately 1 minute to create a thick paste. Add your vegetable stock, stir and gently bring to a simmer
Cook for approximately 7 – 10 minutes or until the stock has reduced a little. Add your roasted vegetables along with the spinach and peas, then allow to cook for a further 5-10 minutes.

Stir in the yoghurt and leave for a further 2 minutes – serve with rice, naan bread, roti or chapatis. A mild curry – enjoy!
Nutrition

Calories: 418kcal | Carbohydrates: 30g | Protein: 12g | Fat: 31g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 789mg | Potassium: 716mg | Fiber: 8g | Sugar: 9g | Vitamin A: 19558IU | Vitamin C: 24mg | Calcium: 186mg | Iron: 3mg

Check out our other vegetarian recipes https://splashoftaste.com/category/vegetarian/

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