Chickpea & Cashew Korma with Spicy Rice
A mellow, spiced and vibrantly coloured dish perfect for the whole family.
Korma
Serves 4
Preparation time 10 minutes
Cooking time 30 minutes
Can be vegan*
Ingredients
- 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 yoghurt (or vegan yoghurt*)
Procedure
- 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.
- Add the turmeric, paprika, ginger and chilli and cook for another 2 minutes.
- Add the sweet potato, cauliflower, peppers, chickpeas, cashew nuts, stock and coconut milk then bring to the boil.
- 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.
- Add the peas and most of the coriander, saving a little for garnish, and cook for five minutes.
- Add seasoning to taste and serve with a spoonful of natural yogurt and coriander to garnish.
- Serve with spicy rice.
© Vegetarian Society 2011
Spicy Rice
Serves 4
Preparation time 5mins
Cooking time 30mins
Vegan
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 1 cinnamon stick
- Half tsp cumin powder
- Half tsp coriander powder
- 250g brown rice
- 1 & a half litres of water
- 50g peas
Procedure
- Heat the oil in a large pan and gently fry the onion.
- 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.
© Vegetarian Society 2011