This is a mild curry dish made with coconut milk and ground cashew nuts, it is not suitable for people with nut allergies.
Ingredients for 4 people
3cm ginger, chopped
5 garlic cloves, chopped
2 teaspoons cumin seeds
3 teaspoons coriander seeds
3 tablespoons sunflower oil
1 large onion, chopped
1 teaspoon ground turmeric
½ teaspoon black peppercorns
1 stick of cinnamon
seeds from 4 cardamom pods
1 teaspoon salt
½ teaspoon chilli powder
1.5 kg vegetables such as sweet potatoes, carrots, mushrooms, parsnips
400ml can coconut milk
40g cashew nuts, whizzed in a food processor with a little water to make a paste
Fresh coriander, chopped
A little plain yoghurt to serve
- Place the chopped ginger and garlic into a small food processor and blend with 4 tablespoons of water to a smooth paste.
- Heat the frying pan, add the cumin and coriander seeds and dry fry to release the aromas – approx 30 seconds. Transfer to a pestle and mortar and grind to a powder.
- Heat the oil in the frying pan. Add the chopped onion and fry for 5 minutes or so until soft but not coloured. Add the ginger and garlic paste, stir for 1 minute. Add the ground cumin and coriander, turmeric, cloves, peppercorns, cinnamon, cardamom seeds, salt and chilli powder, cook for 2-3 minutes until the spices become fragrant.
- Peel and chop the vegetables, add these to the pan along with the coconut milk and cashew nut paste.
- Bring to a simmer, cook for 30-35 minutes until the root vegetables are tender and cooked through, remove from the heat and sprinkle over the chopped fresh coriander and yoghurt
Ingredients: for 8 small chapattis
150g plain flour and 170g whole meal flour
320g chapatti flour
- Place the flour into a bowl, gradually add the water and mix with your fingers, start in the middle and gradually add the flour from the edges until you have a soft and sticky dough.
- Knead for 8-10 minutes and then place into a bowl and cover with a damp tea towel, leave to rest for 30 minutes.
- When the dough has rested, divide the dough into 8 pieces and on a floured surface roll out each piece of dough into a large thin circle, when you have finished rolling them out, stack them up on a plate with a piece of baking paper in between, wrap them in cling film until ready to cook.
- Cook the chapattis in a dry frying pan, one at a time, over a moderate heat for approximately 20-30 seconds on each side, until small bubbles appear on the underside. Keep warm in a clean tea towel.
- Serve with the Korma.