Chickpea & Cauliflower Korma Curry

PREP TIME

10 minutes

COOK TIME

20 minutes

SERVES

6 people

Ingredients

1 tbsp coconut oil or olive oil
1 onion, chopped
2 tbsp The Spice People’s North Indian Korma Spice
1 clove garlic, crushed
1 tsp fresh grated ginger
1 cup plain yoghurt/coconut milk
2 tbsp almond meal
3 cups cooked chickpeas inc. liquid (can use 1-2 400g canned chickpeas)
2 medium potatoes, cubed
1 cup cauliflower inc. leaves, chopped
1/2 cup frozen peas
small bunch spinach/kale
2 tbsp chopped pistachio kernels to garnish
fresh coriander, to garnish

The love this recipe

This lovely light nutrient-packet vegetarian /vegan curry is great midweek meal, full of hearty chickpea and other vegetables and so easy to make.

Korma style curry is characterised by the use of almonds, yoghurt and lemon juice combined aromatic spices such as turmeric, and garam masala.

This versatile spice blend is great with many different vegetables, so don’t worry if you don’t have the exact vegetables listed you can add others like carrots, and other root vegetables, or spinach and kale.

Directions

Heat coconut oil/olive oil and add onion, sauté 2-3 min, then add garlic and ginger. Stir in korma spice mixture, sauté 2 mins.

Add potatoes and cauliflower and chickpeas stir to coat with spice mixture.

Add almonds, yoghurt/coconut milk and bring to the boil and simmer for 15min until potatoes and cauliflower are cooked.
Add spinach/kale and peas and simmer another 5 mins.

Season to taste with salt and pepper and maybe a dash of freshly squeezed lemon juice. Garnish with pistachio, fresh coriander leaves and serve with rice.