In the Pakistani and north Indian way of preparation, onions are sautéed with the whole spices before a blend of cream is added. The word “korma” means “to braise” or pan-sear and creates a delicious rich curry.
Serves: 4
GF, VG
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Servings
Prep time
Cook time
Recipe
Ingredients
- 2 onions
- 1½ tbsp ginger
- 1½ tbsp garlic
- 1 tomato
- 7 cloves
- 7 green cardamom pods
- ½ tsp peppercorns
- 1-inch cinnamon stick
- 2 tsp coriander powder
- 2 tsp red chilli powder
- 1 tsp cumin
- ½ tsp turmeric powder
- 2 potatoes, chopped into 3cm cubes
- ¾ cup round green beans, chopped into 3cm pieces
- 1 cup almond milk
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- To serve
- 10 almonds
- Fresh coriander
Method
- Place the onion, ginger, garlic and tomato into a blender and puree to a paste.
- Place into a saucepan and sauté for 1 min. Add the spices to the onion mix and continue to cook for another 3 mins, stirring constantly until the mixture is golden brown.
- Add the potato cubes, green beans and 1 cup water to the saucepan and stir, bringing to a simmer, cover with a lid and cook until the potatoes have softened.
- Add the almond milk. Mix well and cook for 2 mins.
- Garnish with almonds and coriander sprigs then serve.
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