Cauliflower, Carrot & Potato Korma


Ingredients
- 100g almonds
- 2 garlic cloves, peeled + roughly chopped
- 2cm piece ginger, peeled + roughly chopped
- 200ml water
- 4 tbsp oil
- 1 onion, peeled + chopped
- 5 cardamon pods
- 1 cinnamon stick, cut in half
- ½ tsp turmeric
- ¾ tsp garam masala
- 250ml double cream or tin of coconut milk
- 150g potatoes, peeled + diced
- 300g cauliflower florets
- 150g carrots, peeled + cut into batons or diced
- salt + pepper
- small handful fresh coriander leaves to garnish (optional)

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Recipe Name
Cauliflower, Carrot & Potato Korma
Method
- Put the almonds in blender with the garlic, ginger and 1 tbsp water. Whizz to a paste. Heat half the oil in a large pan.
- Add the onion and fry for 5 mins or so until soft. Add the almond paste, stir and cook gently for 5 more mins. Add the cardamom, cinnamon, turmeric and garam masala.
- Add the cream, remaining water and heat until boiling. Add the potatoes, reduce the heat, cover and simmer for 5 mins.
- Add the cauliflower and carrots and simmer for 8 mins or until all the veg is tender. Add a little more water if needed. Season with salt and pepper.
- If using coriander, garnish to serve. Serve with rice or naan bread.


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