I’ve been eating this veggie korma all week any which way I can. It’s lovely with Jamie’s original recipe of cauliflower rice for dinner, delicious when toasted with feta between slices of sourdough bread for lunch or a ‘just because you can’ side to this Crispy Quinoa Bake. I also added extra dark green leafy veggies as I like using up whatever is going begging in the fridge. Like all good curry’s, this one gets better with age.
- 1 heaped tablespoon flaked almonds
- 2 large sweet potatoes
- olive oil
- 1 red onion
- 2 cloves of garlic
- 1 thumb-sized piece of ginger
- 1⁄2 a bunch of fresh coriander
- 1⁄2 –1 fresh red chilli (optional, but just do it..!)
- 1 handful of curry leaves
- 1 heaped tablespoon korma curry paste
- 1 x 400g tin of chickpeas
- 1 large cauliflower
- 1⁄2 – 1 lemon
- 50g feta cheese (optional, but HIGHLY recommended!)
- 4 tablespoons fat-free natural yoghurt
To make veggie korma
- Start by toasting the almonds in a large casserole pan until lightly golden, then tip out and set aside.
- Scrub the sweet potatoes clean and cut into 4cm chunks. Put them into the pan on a medium heat with 1 tablespoon of oil. Fry for about 5 minutes, or until golden.
Meanwhile, peel and finely slice the onion, garlic, ginger, coriander stalks and chilli (if using – it will give the sauce a real kick).
- Add the curry leaves to the pan and stir for 1 minute.
- Add all the sliced veg with the curry paste and cook for another 5 to 10 minutes, or until the onions have softened, stirring occasionally.
- Add the chickpeas (juice and all) and 600ml of boiling water. Bring to the boil, then reduce to a simmer for around 30 minutes, or until thickened.
To make cauliflower rice
- Click off and finely slice the cauliflower leaves. Break or cut off the florets reserving the stalk.
- Cut the florets into even-sized chunks and pulse in a food processor until it’s the same texture and size as rice.
- Finely slice the stalk and add to the curry for the rest of the cooking time, along with the leaves.
- Steam, microwave or toss the cauliflower through some oil on a hot pan for 7 minutes, or until cooked through – do this just before serving.
- Add a good squeeze of lemon juice to the curry. Have a taste and season with a pinch of sea salt and black pepper.
- Crumble over the feta (if using – and I recommend you do!).
- Dollop over the yoghurt and stir it through for that korma creaminess (or serve on the side, if you prefer).
- Serve the veggie korma over a generous pile of cauliflower rice.
- Sprinkle with the toasted almonds and coriander leaves.
Prep: 15 mins | Cook: 50 mins | Serves: 4