Veggie Korma
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INGREDIENTS:
50g natural cashews
3 tbsp sunflower or soya oil
2 bay leaves, crumbled
1 large onion, thinly sliced
4 large garlic cloves, crushed or 2? tsp bottled garlic paste
2.5cm/1in cube fresh root ginger, peeled and finely grated or 2 1/2 tsp bottled ginger paste
2 tbsp ground coriander
1/2 ground cumin
1/2 ground turmeric
1/2 tsp chilli powder
1/4 tsp freshly ground black pepper
350g Quorn pieces
60g whole milk natural yoghurt
salt to taste
140ml single cream
To garnish
1 tbsp toasted flaked almonds
1/2 tsp paprika
garlic rice, to serve
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PREPARATION:
1. Put the cashews in a small bowl and pour over 100ml boiling water. Set aside for 15-20 minutes. In a heavy-based pan with a tight-fitting lid, heat the oil over a medium heat. Add the bay leaves. Allow to sizzle for 15-20 seconds. Add the onion, garlic and ginger. Fry until the onions are soft and slightly brown (8-9 minutes).
2. Add the coriander, cumin, turmeric, chilli powder and pepper. Fry for 30 seconds. Add 50ml hot water. Stir until the water evaporates.
3. Add the Quorn and fry for 2 minutes. Add the yoghurt, salt and 350ml hot water.
4. Put the cashews, along with the water in which they were soaked, into a blender. Add the cream and puree until smooth. Add to the pan. Cover again and simmer for a further 15-20 minutes, stirring occasionally. You can simmer uncovered to reduce the sauce if necessary. Then remove from the heat and transfer the korma to a serving dish. Garnish with the toasted almonds and sprinkle the paprika over the top. Serve with garlic rice.
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PREP/COOK
INFORMATION:
Prep time:
30 minutes
Cook time:
1 hour
5 minutes
Serves: 4
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Source: Tesco
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iVillage Recommends Kitchen accessories
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Tools
Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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