Chickpea and Cashew Korma
A mellow, spiced and vibrantly coloured dish perfect for the whole family.
Serves 4
Preparation time 10 minutes
Cooking time 30 minutes
Can be vegan*
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IngredientsÂ
2 tbsp vegetable oil
1 red onion, finely chopped
3 cloves of garlic, crushed
1 tsp turmeric
1 tsp paprika
1 tsp grated ginger
Half tsp mild chilli powder
1 sweet potato, peeled and cut into 2cm cubes
1 small cauliflower, cut into florets
1 red pepper, cut into pieces
1 yellow pepper, cut into pieces
1 standard can of chickpeas, drained
100g roasted cashew nuts (unsalted)
1 & a half vegetarian stock cubes, diluted in 1 litre of 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 yoghurt*)
Method
1. Gently heat the oil in a large pan and fry the onion, after 5 minutes add the garlic and continue to cook for another 2 minutes.
2. Add the turmeric, paprika, ginger and chilli and cook for another 2 minutes.
3. Add the sweet potato, cauliflower, peppers, chickpeas, cashew nuts, stock and coconut milk then bring to the boil.
4. Reduce the heat and simmer for 20 minutes stirring occasionally. If you would prefer a thicker sauce, mix 1 tsp of cornflour with a little water to make a paste. Add this to the Korma and gently stir in and cook for five minutes.
5. Add the peas and most of the coriander, saving a little for garnish, and cook for five minutes.
6. Add seasoning to taste and serve with a spoonful of natural yogurt and coriander to garnish.
7. Serve with spicy rice.
