1 tsp of cornflour to thicken the sauce if preferred
200ml low fat natural yogurt or vegan yogurt
For the spicy rice:
1 tbsp vegetable oil
1 onion, finely chopped
1 cinnamon stick
½ tsp cumin powder
½ tsp coriander powder
250g brown rice
1½ litres of water
Gently fry the onion in a large pan, after 5 mins add the garlic and continue to cook for another 2 minutes minute. Add the turmeric, paprika, ginger and chilli and cook for another 2 minutes.
Add sweet potato, cauliflower, peppers, chickpeas, cashew nuts, stock and coconut milk then bring to the boil and simmer for 20 minutes stirring occasionally. If you would like a thicker sauce mix 1 tsp of cornflour with a little water to make a paste. Add this to the Korma and gently stir for 5 minutes.
Finally add the peas and most of the coriander retaining a little for garnish. Adjust the seasoning and serve with a spoonful of natural yogurt and coriander to garnish.
To make the rice: Gently fry the onion in a large pan. After 5 minutes add the spices and continue to fry for 2 minutes. Add the rice and cover with water. Bring to the boil, and then simmer for 20 minutes until the water has been absorbed. Finally add the peas and cook for another 5 minutes. Depending on the size of pan used, you may need to add a little more water. Drain off any excess water and serve.