Enrich this vegetable korma with seasonal vegetables like butternut, pumpkin, carrots, or even broccoli to get good nutrients in while enjoying fall flavors. This recipe serves four and is easy to add protein like chickpeas or tofu to.
Ingredients
- 1 large onion finely chopped
- 2 tbsp vegetable oil
- 3 large cloves of garlic crushed
- 1 thumb-sized piece of ginger grated
- 1 heaped tsp each of ground cardamom, coriander, cumin and turmeric
- 75 g ground almonds
- 2 peppers
- 175 g green beans
- 400 ml tin of coconut milk
- 2 tsp mango chutney
- 100 ml water
- ½ vegetable stock cube
- 1 courgette
- 100 g frozen spinach
- Salt to taste
Instructions
- Cut the vegetables into bite-sized pieces and set aside.
- Sauté the onion over a medium heat until it begins to soften.
- Add the garlic, grated ginger, dried spices and ground almonds.
- Stir well for a minute until the spices are fragrant.
- Add the peppers and green beans, together with the coconut cream, mango chutney, water and stock cube.
- Bring to a simmer for 8–10 minutes and stir occasionally.
- Add the courgette and frozen spinach and simmer for a further 5–7 minutes until the vegetables are cooked through.
- Season to taste with salt.