Chickpea & Cashew Korma with Spicy Rice

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

Contact Us

  • Phone: +44 (0) 1342 892 588
  • Email: info@kokovamagazine.com

Syndication