Veggie Korma Curry

For my sister, Bianca.

Today’s recipe is inspired by my beautiful sister, Bianca who I love and miss dearly. My passion for healthy food is because I have a sister who taught me the benefits of healthy eating from a young age. For that, I will always be grateful.

This dish serves 4-6

What you’ll need:

  • 85g cashew nuts
  • 1 and a half tablespoon garlic and ginger paste
  • 200ml water
  • 4 tbsp vegetable oil
  • 1 large onion diced
  • 5 green cardamom pods, bruised
  • 1 cinnamon stick, broken in half
  • 1/4 tbsp ground turmeric
  • 250ml double cream
  • 140g sweet potatoes chopped (leave the skin)
  • 140g cauliflower florets
  • 1/2 tsp garam masala
  • 140g aubergine, chopped
  • 140g green beans
  • Salt and pepper
  • Chopped coriander

STEP 1: Heat a large frying pan, make sure your pan has a tight-fitting lid. Add the cashew nuts and stir until they start to brown, then immediately remove them from the pan.

STEP 2: Place the nuts in a spice grinder with the garlic and ginger paste, add 1 tablespoon of water. Whizz until coarse paste forms.

STEP 3: Add the vegetable oil to the pan over medium heat. Add the onion and cook for 5-8 minutes, until golden brown. Add the nut paste, stir for 5 minutes, then stir in the cardamom pods, cinnamon sticks and turmeric.

STEP 4: Add the cream and remaining water and bring to the boil, stirring. Reduce the heat to the lowest level, cover the pan and simmer for 5 minutes.

STEP 5: Add the potatoes, cauliflower and garam masala. Allow this to simmer, and cover for 5 minutes. Stir in the aubergine and green beans and continue simmering for a further 5 minutes, or until all the vegetables are tender. Check the sauce occasionally to make sure it isn’t sticking to the base of the pan, add a little water if needed.

Step 6: Taste and add seasoning, if necessary. Sprinkle with coriander and serve immediately.

The credits to this dish go to “The Curry Bible”. We hope you enjoy the dish as much as we did 🙂

Have a great week,

Liam

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