Officially, korma is the nation’s favourite curry. You can easily vary this recipe with other seasonal vegetables… or maybe add some chickpeas?​

Ingredients

  • 1 large onion, finely chopped
  • 2 tbsp vegetable oil
  • 3 fat cloves of garlic, crushed
  • 1 thumb-sized piece of ginger, grated
  • 1 heaped tsp each of ground cardamom, coriander, cumin and turmeric
  • 75g ground almonds
  • 2 peppers
  • 175g green beans
  • 400ml tin of coconut milk
  • 2 tsp mango chutney
  • 100ml water
  • ½ vegetable stock cube
  • 1 courgette
  • 100g frozen spinach
  • Salt to taste

        Method

        1. Cut the vegetables into bite-sized pieces and set aside.
        2. Sauté the onion over a medium heat until it begins to soften.
        3. Add the garlic, grated ginger, dried spices and ground almonds.
        4. Stir well for a minute until the spices are fragrant.
        5. Add the peppers and green beans, together with the coconut cream, mango chutney, water and stock cube.
        6. Bring to a simmer for 8–10 minutes and stir occasionally.
        7. Add the courgette and frozen spinach and simmer for a further 5–7 minutes until the vegetables are cooked through.
        8. Season to taste with salt.

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        Recipe details

        Serves: 4

        Prep time: 0 hr

        15 mins

        Cook time: 0 hr

        25 mins

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