Veggie Korma
recipe
Veggie Korma
No commentsIngredients
- 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
Serves:
4
Preparation:
30
Cook Time:
65
Total Time:
95min
Directions
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- Put the cashews in a small bowl and pour over l boiling water. Set aside for - 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 - seconds. Add the onion, garlic and ginger. Fry until the onions are soft and slightly brown (minutes).
- Add the coriander, cumin, turmeric, chilli powder and pepper. Fry for seconds. Add ml hot water. Stir until the water evaporates.
- Add the Quorn and fry for minutes. Add the yoghurt, salt and l hot water.
- 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 - 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.
Source: Tesco
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