Vegetable and chickpea korma with spicy rice
Free from:
Eggs
Dairy
Gluten
Wheat
Serves 4.
Ingredients
For the curry:
- 2 tbsp vegetable oil
- 1 red onion, finely chopped
- 3 garlic cloves, crushed
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp grated ginger
- ½ tsp mild chilli powder
- 1 sweet potato peeled, cut into 2cm cubes
- 1 small cauliflower cut into florets
- 1 red pepper, cut into pieces
- 1 yellow pepper, cut into pieces
- 400g can chickpeas, drained
- 100g roasted cashew nuts
- 1 ½ stock cubes diluted in 1 litre boiling water
- 100ml coconut milk
- 150g frozen peas
- 30g fresh coriander
- Salt and pepper to taste
- 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
- 50g peas
Method
- 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.