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Veggie Korma |
| 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
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| Directions: 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 Time: 30 Cook Time: 65 Serves: 4 Calories: 538 Carbs: Fat: 38 Protein: |
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Source: Tesco |
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