Curries are one of my favourite things to make – and eat. They pack so much flavour and are usually pretty simple and quick to cook.
This korma is a classic example. Although perhaps not overly quick!
Given that I’m trying to avoid going to the shops, this curry was inspired by using things up. Using what I had in the fridge – I recorded the weight of the veggies used, that way you can substitute in whatever veggies you have to hand – and complemented with pantry staples. The usual suspects – some spices, tomatoes and coconut milk.
I decided to roast the veggies as there’s nothing worse than a veggie curry that turns to mush. Where you can’t tell what you’re eating. And it was such a great idea. They kept their shape and you could taste the individual veggies, despite being submerged in a super-tasty sauce.
We’ve been eating lots of legumes lately. They’re such a wonderful ingredient to make quick, easy dishes from and I would normally throw a tin of chickpeas into a curry like this. Instead I decided to pan fry paneer as the protein to go on top. Crispy and crunchy on the outside, the salty cubes were the perfect accompaniment to the veggie-rich curry.
If you’re vegan or don’t like paneer, replace it with a firm tofu that you cut up and pan fry in exactly the same way.
There was enough curry leftover for the following night and it was even tastier. I think I actually prefer curries on the second night. And since there wasn’t much paneer left, I added roasted cashews. What a great idea. It made for truly delicious leftovers.
If you’re interested I have included step-by-step instructions for this korma below the recipe. If you’re just after the recipe, here it is…
- 380 grams, approx ⅓ of a cauliflower, cut into florets
- a few glugs of extra virgin olive oil
- 350 grams carrots, cut into 1-2 cm thick chunks
- 410 grams pumpkin, cut into 2-3 cm square chunks
- 1 red onion, sliced
- 3 stalks celery, sliced
- 3 cloves garlic
- 2 teaspoons grated ginger
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 400 gram tin crushed tomatoes
- 1 tablespoon poppy seeds
- ½ cup coconut milk
- 1 sprig, approx 20, curry leaves
- 130 grams, approx 1 zucchini, cut into chunks
- 85 grams, approx handful of green beans
- 2 teaspoons garam masala
- 1 bunch coriander, washed and finely chopped
- Heat oven to 190 degrees C and line a large baking tray with non-stick paper.
- Place cauliflower in a medium sized bowl. Drizzle with a little bit of olive oil, sprinkle with a pinch of salt, toss and tip onto one end of the oven tray. Repeat with carrots, then pumpkin. Place in the oven and roast for 20-25 minutes. Until lovely and brown, cooked through but not too soft.
- Into a casserole dish or large pot, add the sliced onion and celery, a glug of oil and saute over medium heat until soft and starting to brown, approx 7-8 minutes.
- Add garlic, ginger, ground coriander, cumin and turmeric and cook for a few minutes before adding the tinned tomatoes and some water from rinsing out the tin. Stir through and bring to the boil, before turning down to a simmer and cooking for about 10 minutes.
- Meanwhile, place the poppy seeds in a food processor or grinder and grind until fine. Add coconut milk and blend until you form a 'paste.'
- Transfer coconut milk/poppy seed paste to a saucepan, add the curry leaves, bring to the boil, then turn down and simmer for about 10 minutes. Be careful not to let it burn..
- Transfer onion mix to food processor and process to a smooth sauce. Return sauce to pot. Rinse the food processor out with some water and add to the sauce, along with about ¼ teaspoon salt. Bring to the boil, then turn down to a simmer.
- Add the coconut milk and stir through, again with a little bit water used to rinse out the saucepan.
- Add zucchini and beans and cook for 5 minutes with the lid off.
- Add garam masala, stir through then taste sauce and add salt as needed and some black pepper.
- Add roasted veggies and most of the coriander to the sauce and gently stir through.
- Serve with rice, pan fried paneer and garnished with remaining coriander.
How to make this korma: