Veggie Korma ingredients
- 1 heaped teaspoon flaked almonds
- Olive Oil
- · 2 large, sweet potatoes
- 2 cloves garlic ·
- 1 red onion-peeled and finely sliced
- 1 tsp curry powder. ·
- 3cm piece of fresh ginger
- 400g tin chickpeas - drained ·
- ½ bunch fresh coriander including stalks
- 1 Lemon ·
- ½-1 fresh chilli – optional
- 2-3 tsp 3XR Curcumin Super Blend Powder
- 1 heaped tablespoon korma curry paste (bought or make your own) ·
- 2 cups mixed veggies e.g. carrot, beans, peas, cauliflower cut into chunks
- 4 tablespoons low fat natural yogurt (optional)
Method
- Toast almonds in a dry frying pan over a low heat until golden, then set aside.
- Scrub sweet potatoes and cut into 4cm chunks.
- Add 1 tbsp olive oil to a large saucepan over a medium heat, add the sweet potato.
- Fry for 5 minutes or until golden.
- Add curry powder to pan and stir for one minute, then add all the chopped veggies, curry paste and the chopped coriander stalks.
- Fry for another 10 minutes or until onions are softened.
- Add chickpeas and 600ml of boiling water and bring the mixture to the boil.
- Reduce to a simmer and cook until thickened (about 30 minutes).
- Stir through the 2-3 tsp of 3XR Curcumin Super Blend Powder (turmeric)
- Just before the end of cooking if you want, you could add some shredded roast chicken / lamb / beef at this point as well and allow to heat through.
- To serve curry: add lemon juice to curry, sprinkle with almonds and chopped coriander leaves.
- Serve with yogurt, boiled Basmati rice and of course Naan Bread.