Vegetable korma

This vegetable korma is the bestseller on Indian Temptation’s vegan menu, and is great for this time of year; it’s got a real comfort factor and is packed with lots of fresh, crunchy vegetables.

Yields1 Serving
 2 tbsp coconut oil
 5g mustard seeds
 4 curry leaves
 1 tbsp ginger garlic paste
 1⁄4 tbsp ground turmeric
 1⁄2 tbsp lemongrass paste
 2 onions, sliced
 1 fresh tomato, chopped
 4 tbsp coconut milk
 50ml water
 50g butternut squash, diced
 2 asparagus stalks, sliced
 2 baby corn, halved
 3 mangetout
 30g courgette, chopped
 curly kale, to garnish
1

Heat 1 tbsp coconut oil in a pan over a medium heat. Add the mustard seeds and curry leaves, and cook, stirring, for 30 seconds. Add the ginger garlic paste, turmeric and lemongrass paste, and cook for another 3 minutes, while stirring. Add the onion and chopped tomato and continue to stir over a medium heat for 5 more minutes. Stir in the coconut milk and water and bring to the boil. Then, turn the heat down and simmer for 7-8 minutes.

2

Blend the mixture until smooth to make a semi-thick sauce.

3

Blanch all the fresh vegetables (apart from the kale) in boiling water, then drain.

4

Heat the remaining coconut oil in a large frying pan and sauté the blanched vegetables until just cooked. Add black pepper and salt to taste. Remove the veg and, in the same pan, fry the curly kale.

5

Pour the korma sauce into a serving bowl and place the sautéed vegetables on top, then garnish with the fried curly kale. Serve with your choice of rice or naan.

CategoryCuisine

Ingredients

 2 tbsp coconut oil
 5g mustard seeds
 4 curry leaves
 1 tbsp ginger garlic paste
 1⁄4 tbsp ground turmeric
 1⁄2 tbsp lemongrass paste
 2 onions, sliced
 1 fresh tomato, chopped
 4 tbsp coconut milk
 50ml water
 50g butternut squash, diced
 2 asparagus stalks, sliced
 2 baby corn, halved
 3 mangetout
 30g courgette, chopped
 curly kale, to garnish

Directions

1

Heat 1 tbsp coconut oil in a pan over a medium heat. Add the mustard seeds and curry leaves, and cook, stirring, for 30 seconds. Add the ginger garlic paste, turmeric and lemongrass paste, and cook for another 3 minutes, while stirring. Add the onion and chopped tomato and continue to stir over a medium heat for 5 more minutes. Stir in the coconut milk and water and bring to the boil. Then, turn the heat down and simmer for 7-8 minutes.

2

Blend the mixture until smooth to make a semi-thick sauce.

3

Blanch all the fresh vegetables (apart from the kale) in boiling water, then drain.

4

Heat the remaining coconut oil in a large frying pan and sauté the blanched vegetables until just cooked. Add black pepper and salt to taste. Remove the veg and, in the same pan, fry the curly kale.

5

Pour the korma sauce into a serving bowl and place the sautéed vegetables on top, then garnish with the fried curly kale. Serve with your choice of rice or naan.

Vegetable korma