Cauliflower and chickpea korma

This makes a big batch – about 12 portions.

Cut down the veges and leave the spices for a more saucy option, and cut down the spices slightly if you want to make less. It’s supposed to be a dry curry, but you can add more water if you want it more saucy.

It freezes really well and is fabulous for dinner parties/pot luck etc.

Ingredients

Spice paste:

If you have a grinder (coffee/spice grinder), then grind the spices from whole, if not just use pre-ground.

5 tablespoon frozen shredded coconut (defrosted). (You can use desiccated if you can’t find frozen – try your local Indian store).

¼ cup almond flour or chopped cashews

2 inches fresh ginger (unpeeled and roughly chopped)

5 cloves garlic (peeled, not chopped)

1 red chilli, roughly chopped (or ½ teaspoon dried, or leave out!)

2 teaspoons low salt vegetable stock powder

1 tablespoon coriander seeds (or 1 tablespoon ground)

1 teaspoon fennel seeds (leave out if you don’t have any ground fennel)

2 inches cinnamon sick, broken. (or 2 teaspoons ground)

4 cloves (or 1/2 teaspoon ground)

2 green cardamom (or 1/2 teaspoon ground)

2 teaspoons poppy seeds (leave out if you don’t have)

1 cup water

Vegetables:

1 onion chopped medium (1 cm pieces)

20 curry leaves

3 cups cooked chickpeas (or two cans, rinsed)

1 cauliflower, chopped into small florets

1 cup frozen peas (I prefer baby peas)

1 teaspoon turmeric powder

* 2-4 tablespoons of tomato paste or a tin of chopped tomatoes (optional)

Method

  1. Grind all the spice paste spices in the grinder.
  2. Put the spices and remaining paste ingredients into a food processor and process until as smooth as possible (it will still have texture)
  3. Bring 2 tablespoons of water to the boil in a non-stick pan.
  4. Add the onion and sauté until translucent or browning.
  5. Add the curry leaves and turmeric and cook for 3 minutes.
  6. Add the spice paste* (see below) and cook for about 5 minutes, stirring frequently to prevent sticking. It should start to look slightly oily and smell fragrant.
  7. Add the chickpeas and cauliflower.
  8. Add a little more water (1/2 cup should do)
  9. Mix well, seal with a good lid and cook on a low heat for 10-15 mins until the cauliflower is cooked through.
  10. Add the peas and stir.
  11. Add more water if too dry (it’s supposed to be a dry curry rather than saucy)
  12. Taste and adjust seasoning (may need more salt). At this stage you can add 2 teaspoons garam masala, or ½ bunch chopped coriander, or 1 tablespoons of lemon juice (or all of the above) to taste and if you have them.
  13. Turn off, cover and leave until you want to serve. The flavours will intensify. If it has gone cold before serving, then reheat slowly.

* Most korma recipes add tomato paste just before adding the spice mix to the pan. If you’d like to do this, add 2-4 tablespoons of tomato paste or a tin of chopped tomatoes.

This recipe is adapted from “vegrecipesofindia.com”

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