Kokova Magazine

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