Wintry veg Korma
Preparation time: 00:15
Cooking time: 00:25
Ingredients
100 g ground almonds
3 cm piece fresh ginger, peeled and sliced
2 large cloves garlic, peeled
2 chillies, seeded and chopped
2 Tbs ground cumin
2 Tbs (30 ml) butter
1 medium onion, chopped
1/2 tsp (3 ml) ground turmeric
4 cardamom pods, crushed
4 cloves
1 quill of cinnamon
5 ml coriander seeds
500 g butternut and sweet potato cubes
1 can chickpeas, rinsed and drained
250 ml Bulgarian yoghurt
45 ml freshly chopped coriander leaves
Method
Place almonds, ginger, garlic, chillies and cumin in a blender with 1 cup of cold water and blitz into a paste.
Heat the butter in large frying pan and sauté the onions until soft.
Add turmeric, cardamom, cloves, and cinnamon, fry for ± 1 minute.
Add the almond paste and vegetables and bring to the boil. Add another ½ cup of water if too dry.
Simmer for ± 20 minutes or until the Butternut and sweet potatoes are tender.
Add the chickpeas and yoghurt and allow to heat through for 3-5 minutes.
Season to taste.
Stir in some chopped coriander.
Serve with fried poppadoms or rice and raita.
TIP: replace veg with:
Stewing lamb (or lamb goulash): simmer for 45 minutes (or until tender).
Chicken: cubed and simmer for +- 30 minutes
Prawns: shells removed and deveined and simmer for +- 8 minutes.
Another tip:
You can also buy Korma paste instead of preparing your own!
Servings: 4
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