There is nothing better on a sunday morning than spicing up your eggs with aromatic herbs and spices in a homemade tomato sauce. The traditional
This lovely light nutrition 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.
If you want to add chicken you can see our chicken korma curry recipe here.
image courtesy of simplyrecipes.com
Spices used in this recipe
Heat coconut oil/olive oil and add onion, saute 2-3 min, then add garlic and ginger .
Stir in korma spice mixture, saute 2mins.
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 5min.
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.