Vegetable Korma

It's Friday night. We need a curry. But it's the Covid_19 lockdown, we're self isolating, and the meat delivery has been delayed until tomorrow. So a vegan vegetable korma it is.

Serves 6

1 large onion
5 garlic cloves
2.5cm ginger root
3 tbsp sunflower oil
2 bay leaves
4 cloves
2.5cm cinnamon stick
8 cardamon pods
1 tbsp cumin seeds
1 tbsp ground coriander
1/8-1/4 tsp chilli powder

1 tsp turmeric

1tsp garam masala

1 tin chopped tomatoes
1 tin coconut milk
150g almonds or cashew nuts

1 tsp salt
500g vegetables (cauliflower, sweet potato, butternut squash, green beans)
200g baby spinach leaves (optional)

Liquidise garlic, ginger, and onion in a food processor.  Add a little water to make a loose paste.

Heat the oil in a heavy based pan with a medium heat.  Add the bay leaves, cloves, cinnamon stick, cardamon pods, and cumin seeds. 

When the seeds start to pop, carefully pour in the onion paste.  Stir frequently until it starts drying out and sticking.  Liquidise the tomatoes and add when the onion paste starts to stick.  Liquidise the almonds or cashew nuts with a tin full of water and add to the pan.  Add the remaining spices, salt and coconut milk.  Bring to a simmer and add the vegetables.

Simmer for 20 minutes, stirring from time to time to ensure it is not catching on the bottom, and serve over basmati rice.

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