This wonderfully rich and creamy vegetable korma is perfect for fans of mild curry. It's much easier to make than you might think, too, simply simmering veggies, stock, cream and ground cashes until thick and creamy.
- 2 potatoes
- 4 carrots
- 1 red and 1 green pepper
- 150g frozen peas
- 100g passata
- 1 onion
- 4 garlic cloves
- 1 tbsp. minced ginger
- 1 small green chilli
- 3 tbsp. ground unsalted cashews
- 2 tsp. salt
- 1 1/2 tbsp. medium curry powder
- 225ml double cream
- Small bunch freshly chopped coriander
Dice the potatoes and carrots. Slice the peppers in half and remove the seeds and pith and then dice the flesh. Dice the onion and mince the garlic. Slice the chilli in half and scrape out the seeds with the back of your knife, then dice.
Heat a bit of oil in a large frying pan. Add the onion and cook until tender and golden. Add the garlic and ginger and cook for 1 to 2 minutes or until tender. Add the potatoes, carrots, passata, chilli and cashews.
Stir in the salt and curry powder and then simmer for 10 minutes or until the veggies are tender.
Add the peas, red and green pepper along with the cream. Simmer for 10 minutes and stir in the coriander to serve.