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.