Vegetable Korma (wheat and dairy free)

This has quickly become one of our very favourite meals.  Even Jesse, a confirmed meat eater, gets excited when he sees it on the menu.  It's a mild curry which is warming rather than spicy.  It's dairy and wheat free and vegetarian.  This is a really quick meal so really good for weeknights when you're busy rushing kids here and there - it takes about 30 minutes to cook and serves four good sized portions.

I use any vegetables I have lying around but it usually consists of cauliflower, broccoli, carrots, potatoes, kumara (red yams), pumpkin.  I serve it with brown rice for a healthier option. (I didn't make the roti in the photo but I usually do.)

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 3 cardamom pods, bashed
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon turmeric
  • 1 green chilli, deseeded and finely chopped
  • 1 clove garlic
  • A thumb sized piece of root ginger
  • 800grams vegetables, chopped
  • 500mls chicken stock (use vegetable for vegetarian option)
  • 200grams frozen peas
  • 2 tablespoons ground almonds (or more)
  • 1 can coconut cream*

Method:

Cook 1.5 cups of brown rice in 3 cups of water.  

Chop the vegetables.  Heat the oil in a large pan or pot.  Cook the onion with the dried spices over a low heat until the onion is light golden.  Add the chilli, garlic and ginger and cook for about a minute longer.

Add the vegetables and toss them so they are mixed well with the spices.  Cook for about 5 minutes, stirring.  Add the stock and simmer for 10 minutes.

Add the peas, coconut cream and cook for a couple of minutes (or until the vegetables are cooked).  

Add the ground almonds.  Taste and season if necessary.

Serve on rice with a little fresh coriander on top and some roti.

*While I usually only use one can of coconut cream, for a creamier mixture you can add a little more.