Chickpea and Cashew Korma

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Recipe by Rose Elliot
Serves 4
Ready in 30 to 60 mins

Ingredients

  • 2 tbsp vegetable oil
  • 1 red onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp grated ginger
  • 1/2 tsp mild chilli powder
  • 1 sweet potato, peeled and cut into 2cm cubes
  • 1 small cauliflower, cut into florets
  • 1 red pepper, cut into pieces
  • 1 yellow pepper, cut into pieces
  • 1 standard can of chickpeas, drained
  • 100g roasted unsalted cashew nuts
  • 1 1/2 vegetarian stock cubes, diluted in
  • 1 lt boiling water
  • 100ml coconut milk
  • 150g frozen peas
  • 30g fresh coriander
  • 1 tsp of cornflour (to thicken the sauce, if liked)
  • 200ml low fat natural yoghurt
  • boiled or fried rice, to serve

Nutritional Information:
(not incl rice)
Calories: 573
Fat: 29gg

How To Cook

  1. Gently heat the oil in a large pan and fry the onion. After five minutes add the garlic and continue to cook for another two minutes.
  2. Add the turmeric, paprika, ginger and chilli and cook for another two minutes.
  3. Add the sweet potato, cauliflower, peppers, chickpeas, cashew nuts, stock and coconut milk then bring to the boil.
  4. Reduce the heat and simmer for 20 minutes stirring occasionally. If you would prefer a thicker sauce, mix 1 tsp of cornflour with a little water to make a paste. Add this to the korma, gently stir in and cook for five minutes.
  5. Add the peas and most of the coriander, saving a little for garnish, and cook for five minutes.
  6. Add salt and pepper to taste and serve the curry with a spoonful of natural yoghurt and coriander to garnish. Enjoy with rice.
    7. www.nationalvegetarianweek.org
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Chickpea and Cashew Korma
  • Recipe by Rose Elliot
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • 2 tbsp vegetable oil
  • 1 red onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp grated ginger
  • 1/2 tsp mild chilli powder
  • 1 sweet potato, peeled and cut into 2cm cubes
  • 1 small cauliflower, cut into florets
  • 1 red pepper, cut into pieces
  • 1 yellow pepper, cut into pieces
  • 1 standard can of chickpeas, drained
  • 100g roasted unsalted cashew nuts
  • 1 1/2 vegetarian stock cubes, diluted in
  • 1 lt boiling water
  • 100ml coconut milk
  • 150g frozen peas
  • 30g fresh coriander
  • 1 tsp of cornflour (to thicken the sauce, if liked)
  • 200ml low fat natural yoghurt
  • boiled or fried rice, to serve
    How to Cook
  1. Gently heat the oil in a large pan and fry the onion. After five minutes add the garlic and continue to cook for another two minutes.
  2. Add the turmeric, paprika, ginger and chilli and cook for another two minutes.
  3. Add the sweet potato, cauliflower, peppers, chickpeas, cashew nuts, stock and coconut milk then bring to the boil.
  4. Reduce the heat and simmer for 20 minutes stirring occasionally. If you would prefer a thicker sauce, mix 1 tsp of cornflour with a little water to make a paste. Add this to the korma, gently stir in and cook for five minutes.
  5. Add the peas and most of the coriander, saving a little for garnish, and cook for five minutes.
  6. Add salt and pepper to taste and serve the curry with a spoonful of natural yoghurt and coriander to garnish. Enjoy with rice.
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