We love Asian food in this house. Vietnamese, Thai and Indian, to be precise- but probably much more as well. I regret to say I was never really big on curries until I went to Chennai. Even then, I tried to eat Western food instead of curries – and then I discovered how wrong I was 😉 This Korma recipe comes from a divine Vegetable Kofta Korma recipe which is one of my favourites from Veggie Num Num. Here’s how to do the korma sauce:
- 4 cardamom pods, crushed and pods removed (or just use 1-2 tsp of cardamon powder)
- 1 brown onion, diced
- 2 garlic cloves, minced
- 1 tsp fresh grated ginger
- 1 tsp turmeric
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp chilli flakes (optional)
- 1 tsp ground cinnamon
- 80g (3 oz) raw almonds, ground
- 2 tbs tomato paste
- 2 cups vegetable stock (or water works too)
- 1½ cups coconut cream
Saute the onion, add the spices until fragrant.
Then add the paste, almonds and stock/water. Add the coconut cream at the end. Thats it 🙂
In the meantime, cook the lentils according to instructions (they may need soaking/boiling/rinsing), and then add them into the sauce. I like broccoli that is still green (not soggy and grey!) so I add that pretty much at the last minute too. For tonights I also added carrot and capsicum because I wanted the kids to try it! I was pretty astonished at the sight of them eating a lentil curry. My eldest wrapped it up in a wrap and my youngest scoffed it with a spoon and rice.
I served it tonight with Dosa, and Indian kind of flat bread, made from chick pea flour (besan) and with chopped kale added in. Sounds totally odd probably but it really was delicious. You can use grated zucchini or baby spinach instead of kale – or no veg at all. Here’s the recipe for that one.