Vegetarian Korma Recipes

Steps:

• Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins.
• Divide the mixture appropriately between two pans if serving vegetarians and meat eaters. Chop the chicken into small chunks and stir into one pan. Add the stock, dividing between the pans appropriately, and simmer for 10 mins (if only cooking the veggie version in one pan, use 300ml stock; if dividing between two pans, add 250ml to each). Divide the peas, if necessary, and add, cooking for 3 mins more until the veg are tender and the chicken is cooked through.
• Remove from the heat and stir through the yogurt and ground almonds, if using. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.

Steps:

• cook carrots and potatoes in water in the microwave for 10 minutes.
• While potatoes & carrots are cooking, heat oil in a dutch oven or large skillet, stir in onions and cook until tender.
• Mix in ginger and garlic & continue cooking for 1 minute.
• Add drained carrots and potatoes to pan, along with jalapeno, cashews and tomato sauce.
• Add seasonings: salt, curry powder and garam marsala,.
• Cook and stir occasionally until potatoes are tender, 5 minutes or so.
• Stir in green and red pepper, skim milk and 1/2 and 1/2.
• Reduce heat to low, cover pan and simmer for 10 minutes.
• Garnish with cilantro, if you wish, and serve with naan.

Steps:

• Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
• Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

Steps:

• Before you get started take a look at our chopping and knife skills guide. Heat the oven to 200C/180C fan/gas 6. If your chopping board doesn't have anti-slip grips, lay a dampened tea towel or sheet of kitchen paper on the work surface, then place the board on top to stop it from slipping. Pull the leaves off the cauliflower, discarding any damaged or wilted ones and reserving the rest. Cut the cauliflower florets and leaves into bite-sized pieces, then cut the stalk into smaller pieces. Tip everything into the roasting tin.
• Trim away the root end of the spring onions and peel off the papery skins. Snip the spring onions into small pieces directly into the tin using kitchen scissors. Drizzle the oil over the veg, then season with a pinch of salt and toss everything together with your hands. Put the tin on the middle shelf of the oven. Roast for 15 mins.
• Peel the skins off the garlic cloves. After 15 mins, carefully remove the tin from the oven using oven gloves. Squeeze the garlic cloves directly into the tin using the garlic crusher.
• Measure out the curry paste - you can do this using scales or estimate based on the quantity of paste in the jar - if it's 200g, add roughly half (see tips below). Stir the curry paste and garlic into the veg.
• Use a can opener to open the can of chickpeas, then tip into a sieve over a bowl to catch the liquid (see below for ideas on how to use this liquid and save on waste). Tip the drained chickpeas into the roasting tin.
• Pour the coconut cream into the tin, then measure out 450ml water using a measuring jug and add this, too. Crumble over the stock cube.
• Weigh out the green beans using scales. If they have stalks, snap or carefully cut them off. Add the beans to the roasting tin.
• Weigh out the ground almonds using scales, then tip them into the tin. Hold the tin steady with one hand while wearing an oven glove and gently stir everything together using a wooden spoon. Return the tin to the oven for 25 mins, then carefully remove from the oven (there will be hot liquid in the tin). Serve the curry with cooked rice or naans and some mango chutney.

Steps:

• Puree half the onion with the ginger, garlic, and chilies into a fine paste in a food processor.
• Add the ground spices and mix.
• Chop half the nuts to a fine paste with a food processor, set aside.
• Heat the oil and fry the remaining onion (chopped) over medium heat until browned, stirring frequently.
• Add the spice/onion paste and fry until it starts to smell really good (30 seconds or so). Stir in the veggies with longer cooking times such as potatoes and fry for a while.
• Add nuts, nut paste, and other veggies as cooking times dictate.
• Reduce heat to low and add water (or milk to make it even more rich) and yogurt (whole milk yogurt!). Take care not to overcook the yoghurt, as it will separate and degrade.
• Garnish with cilantro and serve over rice.