Simple Vegetable Korma Recipe

• 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)

1. Toast almonds in a dry frying pan over a low heat until golden, then set aside.
2. Scrub sweet potatoes and cut into 4cm chunks.
3. Add 1 tbsp olive oil to a large saucepan over a medium heat, add the sweet potato.
4. Fry for 5 minutes or until golden.
5. Add curry powder to pan and stir for one minute, then add all the chopped veggies, curry paste and the chopped coriander stalks.
6. Fry for another 10 minutes or until onions are softened.
7. Add chickpeas and 600ml of boiling water and bring the mixture to the boil.
8. Reduce to a simmer and cook until thickened (about 30 minutes).
9. Stir through the 2-3 tsp of  3XR Curcumin Super Blend Powder (turmeric)
10. 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.
11. To serve curry: add lemon juice to curry, sprinkle with almonds and chopped coriander leaves.
12. Serve with yogurt, boiled Basmati rice and of course Naan Bread.

Enjoy. 😊