Vegetable & Chickpea Korma with Spicy Rice
Introduction

A mellow spiced and vibrantly coloured dish perfect for the whole family.

This recipe is egg free This recipe is dairy free This recipe is gluten free This recipe is wheat free Suitable for vegans
Preparation notes

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
  1. 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.

  2. 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.

  3. 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.

  4. 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.


Notes
Copyright The Vegetarian Society 2010
Vegetable & Chickpea Korma with Spicy Rice

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