Vegetable Korma

Our family loves curry! We can never go too long without eating one and this creamy korma is an absolute hit every time! I don't love the addition of sugar, as I like to use a minimum amount of oil and sugar in my recipes, but this is one occasion when I let it go.

First, soak 3/4 cup of cashew nuts in hot water.

Then, put the following ingredients in a pan and boil until the potatoes are tender:

1. The florets cut from one cauliflower.

2. 3 medium potatoes, peeled and cut into chunks.

3. 3 big carrots, peeled and cut into thick chunks.

4. 1 cup of chopped green beans.

Next, while the vegetables are boiling, put the following ingredients in the blender and blend until it

looks like a rough paste:

1. 1 chopped onion.

2. 8 cloves of garlic.

3. A big chunk of peeled ginger (about 5cm x 5cm).

4. 1 red chilli (2 if you like it hot and spicy!)

Put a drop of oil in a large pan, heat it up, add the paste and cook for a couple of minutes, stirring often. Then add the following ingredients and heat for a couple of minutes more, stirring often:

1. 1 tbsp curry powder.

2. 1 tbsp garam masala.

3. 2 tsp turmeric.

4. 1 tsp cinnamon powder.

5. 1 tsp coriander powder.

6. 1/2 tsp cumin powder.

7. 1/2 tsp cardamom powder.

Then, put the following ingredients in the blender and blend until smooth:

1. The soaked and drained cashews.

2. 1 can of tomatoes.

3. 1 can coconut milk.

4. 2 tbsp brown sugar.

5. 2 tsp salt.

6. 1 tsp ground black pepper.

Next, add the following to the pan containing the paste and spices and stir thoroughly:

1. The cashew/tomato/coconut milk mix.

2. The cooked, drained vegetables.*

3. 1/4 cup of raisins.

Add more salt and/or some chilli powder according to your own preference. Simmer and stir occasionally for 10 minutes. Then add:

1. A handful of chopped coriander.

Stir again and serve on top of basmati rice. Garnish each portion with:

1. A bit more coriander.

2. Sliced spring onions.

3. Toasted, flaked almonds.

It goes really well with naan bread too!

Serves 8.

*I usually make a few different curries at the same time. I save the water from boiling the vegetables for the korma to use in other curries (like spinach and potato curry). This is a photo of the curries I made yesterday: 1. Vegetable korma. 2. Chickpea curry. 3. Eggplant curry. 4. Potato and spinach curry. 5. Tomato chutney. 6. Rice with cashews and raisins.