Creamy, crunchy, comforting. It's blasphemously good.
Food engineer: Jed Coiley & James Fotherby.
*Feeds 3. Serve with rice and/or paratha. Plate up in 40 mins. About £1.50 per portion*
Ingredients:
· 1 tin of chopped tomatoes.
· 1 tin of coconut milk.
· 1 white onion.
· 1 carrot.
· 1/2 a cauliflower.
· 1 knob of ginger.
· 2 cloves of garlic.
. Handful of green beans and peas.
· Teaspoon of sugar.
· 2 tbsp of cumin.
· 1 tbsp of garam masala.
· 1 tbsp of tumeric.
· 2 curry leaves.
· 2 cardamon pods.
· 1 tbsp of ground coriander.
· Desiccated coconut (optional)
Method:
1) Roughly chop the onion, cook slowly in a high-sided pot.
2) When onion softens, add diced carrot, garlic and ginger.
3) Add spices and a bit of water to form a paste - allow spices to toast a wee bit.
4) Add tin of tomatoes, chopped cauliflower and tin of coconut milk. Mix well. You may need to add some water too loosen everything here, you wanna make it a thick (curry-like) consistency.
5) For a bit of sweetness, add a teaspoon of sugar.
6) Cover the pot, leave to simmer, and allow the flavours to infuse.
7) 10 minutes before you intend to serve your delicious curry, add a handful of green peas and beans. If you prefer your beans a bit softer, add earlier.
8) Serve up in your finest china.
FOR FLUFFY RICE:
1) Rinse your rice thoroughly, and leave to soak in a pan.
2) When you're ready to start cooking, place a lid on the pan and place on high heat until you bring the water to boiling, then lower temperature and leave to cook (checking regularly to see if done). Should take 5-10 mins.
Top-tip: Preparation is key. Leaving your onions to sweat, your rice to soak, and your curry to cook for as long as possible will turn this korma into an A1 boss-level dish. Trust.
Level-it up with a garnish of coriander, roughly-chopped peanuts and toasted desiccated coconut.
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