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.
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
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)
- Grind all the spice paste spices in the grinder.
- Put the spices and remaining paste ingredients into a food processor and process until as smooth as possible (it will still have texture)
- Bring 2 tablespoons of water to the boil in a non-stick pan.
- Add the onion and sauté until translucent or browning.
- Add the curry leaves and turmeric and cook for 3 minutes.
- 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.
- Add the chickpeas and cauliflower.
- Add a little more water (1/2 cup should do)
- Mix well, seal with a good lid and cook on a low heat for 10-15 mins until the cauliflower is cooked through.
- Add the peas and stir.
- Add more water if too dry (it’s supposed to be a dry curry rather than saucy)
- 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.
- 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”