Oooo heaven 🙂
First, let me share with you this korma paste recipe. It is based on Jamie Oliver’s and I don’t think you can go too wrong with his use of herbs and flavours! I just altered it a little for ease but it doesn’t change the flavour or ingredients really.
2 teaspoons ground cumin
2 teaspoon ground coriander
2 garlic cloves, peeled
1 inch piece fresh ginger, peeled
1/2 teaspoon cayenne pepper
1 teaspoon garam masala
1/2 teaspoon sea salt
2 tablespoons oil
1 tablespoon tomato paste
2 fresh green chilies (Or use dried flakes if need be, or leave it out if you are chilli-shy)
3 tablespoons unsweetened dried shredded coconut
2 tablespoons almond meal (or add a handful of almonds and they will grind in the process)
1 small bunch fresh cilantro
Dry fry the cumin and ground coriander until fragrant, then tip into a food processor with the other ingredients. Process until a smooth paste.
I know. It looks freakishly like mince, with the tomato paste pinkish tinge. I swear, it’s all herbs and spices and nuts and it smells divine! The left over korma paste I have placed in the freezer for our next round.
1 small onion
1/2 cauliflower into florets
1 1/4 cups basmati rice (250g)
1 cup brown lentils, cooked
1 cup baby spinach
3 cups vege stock or water
1 cinnamon stick
2 T korma paste (see above)
1/2 cup fresh coriander, chopped
Saute onion for a few minutes until it begins to soften and brown.
Add cauliflower and rice and cook for 2 minutes until rice is coated in oil.
Add curry paste and cook for another minute.
Add stock or water and cinnamon stick and bring to the boil.Then reduce heat and simmer for 15 minutes.
When liquid has been absorbed, fluff with a fork and stir in lentils and baby spinach.
Serve with fresh coriander on top! And in fact, we served it chopped fresh broccoli and snow peas – because we are green freaks and there needs to be as much green as rice! 😉 But that’s up to you.
Thanks to Valli Little via Delicious for the inspiration 🙂
PS If you want to give your pilaf that yellow look, add some turmeric to your spices.