Vegetable Korma

• Basmati Rice(280 g)
• Rapeseed Oil(2 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Cauliflower(400 g)
• Carrot(2)
• Potato(2)
• Peas(150 g)
• Spinach(120 g)
• Curry Powder(2 tsp)
• Garam Masala(1½ tsp)
• Turmeric(½ tsp)
• Ground Coriander(1 tsp)
• Tomato paste(1 tbsp)
• Coconut milk(400 ml)
• Greek yogurt(120 g)
• Vegetable Broth(300 ml)
• Cashews(60 g)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Coriander(15 g)optional

Method

1. 1

   Rinse {Basmati Rice}. Finely chop {Onion}, mince {Garlic}, grate {Ginger}, cut the {Cauliflower} into small florets, slice the {Carrot}, peel and chop the {Potato}, and roughly chop the {Fresh cilantro} if using.

   ~13 min

2. 2

   Add the rinsed {Basmati Rice} to a saucepan with 560ml water and a pinch of the {Salt}. Bring to a boil, cover, and cook on low until tender.

   ~15 min

3. 3

   Meanwhile, heat {Vegetable oil} in a large deep pan over medium heat. Cook the {Onion} with the remaining {Salt} and {Black pepper} until softened. Stir in the {Garlic}, {Ginger}, {Curry Powder}, {Garam Masala}, {Turmeric}, {Ground Coriander}, and {Tomato paste} for 1 minute until fragrant.

   ~8 min

4. 4

   Add the {Cauliflower}, {Carrot}, and {Potato}, then pour in the {Coconut milk} and {Vegetable Stock}. Stir in the {Cashews}. Bring to a gentle simmer, cover, and cook until the vegetables are tender.

   ~15 min

5. 5

   Lower the heat. Stir in the {Greek yogurt}, then add the {Peas} and {Spinach}. Cook gently until the spinach wilts and the sauce turns creamy and thick enough to coat the vegetables. Taste and adjust seasoning if needed.

   ~5 min

6. 6

   Fluff the rice and spoon it into bowls. Ladle over the korma and finish with {Fresh cilantro} if using.

   ~0 min