If you like cauliflower and potato in a spicy, creamy sauce, this is the dish for you. It`s from a relatively new, but much used cookbook in the Chook House “Grandma`s Best Recipes”.
Don`t be put off by the long list of ingredients. This is a delicious way to serve cauliflower and, even if everyone else turns up their noses at it, you`ll be pleased, because there will be more left for you!
~ Vegetable Korma~
- 4 tbsp. of ghee or vegetable oil
- 2 onions, chopped
- 2 garlic cloves chopped
- I fresh red chili, chopped
- I tbsp freshly grated root ginger
- 2 tomatoes, peeled and chopped
- 1 orange pepper, deseeded and cut into small pieces
- 1 large potato, cut into chunks
- 200g/7 oz cauliflower florets
- 1/2 tsp salt
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp round coriander
- 1 tsp ground cumin
- 200 ml/7 fl oz vegetable stock or water
- 150 ml/ 5 fl oz natural yoghurt
- 150 ml/5 fl oz cream
- 25 g/1 oz fresh coriander, chopped
- freshly cooked rice to serve
Heat the ghee or oil in a large saucepan over a medium heat and add the onion and garlic. Cook, stirring, for 3 minutes. Add the chilli and ginger and cook for a further four minutes. Add the tomatoes, pepper, potato, cauliflower salt and spices and cook, stirring, for a further three minutes. Stir in the stock and bring to the boil. reduce the heat and simmer for 25 minutes.
Stir in the yoghurt and cream and cook, stirring, for a further five minutes. Add the chopped coriander and heat through.
Serve the curry with freshly cooked rice.
The sharp eyed among you will quickly spot that I substituted two ingredients in my korma. In the absence of coriander and orange pepper, I tossed in parsley and red pepper instead. I`ll just have to make the korma all over again when I get my hands on some fresh coriander. Any excuse!