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Delicate Vegetable Korma with Cashews and Apricots

08 August 2012


  • 1 small onion,quartered
  • 50g cashew nuts
  • 40g unblanched almonds
  • 150g natural yoghurt
  • 200ml whole milk
  • 4 tbsp double cream
  • 50g coconut milk
  • a good pinch of saffron strands
  • 1 tsp caster sugar
  • seeds from 1 tsp cardamom pods, crushed
  • 1/2 tsp ground cinnamon
  • 1 tsp garam masala
  • 250g cauliflower florets
  • 1 red pepper, deseeded and cut into 2.5cm pieces
  • 1 carrot, halved lengthways and cut into 1cm half moons
  • 100g oyster or chestnut mushrooms, quartered
  • 75g fine green beans, cut in three
  • 75g frozen peas
  • 2 tbsp vegetable oil
  • 11/2 tsp cumin seeds
  • 3-4 green chillies, pierced with the tip of a knife
  • 25g root ginger, grated
  • 3 fat cloves garlic, grated
  • 8 dried apricots, quartered
  1. Put the onion in a pan of boiling water and simmer for about 12 minutes, or until soft. Drain and set aside.
  2. soak 40g of the cashews and all of the almonds in boiled water for 10 minutes. Drain and slip off the almond skins. In a food processor, whiz the onions, nuts, yoghurt, milk, cream, coconut cream, saffron, sugar, crushed cardamom, cinnamon and garam masala to a paste with a little water.
  3. Put the cauliflower, pepper, carrot, mushrooms and beans in a large pan; add about 250ml water to come a quarter of the way up. Season, bring to the boil, cover and simmer for 4 minutes. Add the peas, cook for 30 seconds; tip everything into a bowl.
  4. Give the pan a wipe and return to the heat. Add the oil and , once hot, the remaining cashews; cook until golden. Remove with a slotted spoon and add to the vegetables. Add the cumin seeds to the pan. Once they darken,lower the heat and add the chillies, garlic and ginger. Cook gently for 1-2 minutes, scraping the pan if it starts to stick - add a splash of water if you think it might burn. Pour in the nut paste and bring to the boil. Cook for 5-6 minutes, uncovered, stirring often.
  5. Add the vegetables and cashews, removing them from the liquid with a slotted spoon. Add the apricots and 50ml of the vegetable cooking liquid to create a creamy curry. Heat and adjust the seasoning and sweetness to taste. Remove the whole chillies.

465cals; 34g fat (13g sat fat); 15g protein; 6g fibre; 26g carbs; 20g total sugars; 0.2g salt

Posted: 08/08/2012 11:26:15 by

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