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Korma
0 Likes
Total Time:
1 hour
Versatile curry recipe, easily customizable with choice of meat or veggies. Vegetarian option: swap meat for chickpeas or other pulse.
Ingredients:
  • 500 g chicken, lamb or beef
  • 500 g alliums (onion, leeks or a mixture of both)
  • 30 ml olive oil
  • 2 tablespoons curry powder
  • 2 teaspoons smoked paprika
  • 1 kg mixed veg (Mediterranean, root, leafy)
  • 750 ml curry base sauce
  • 350 ml white base sauce
  • 175 g plain yoghurt
  • lemon juice to taste
Instructions:
  • - Cut the chicken, lamb, or beef into bite-size chunks. - Peel (or trim) and roughly chop the alliums. - Heat oil in a large pan, then add the alliums, meat, curry powder, and smoked paprika. Cook for 15 to 20 minutes until golden, stirring often. - Chop the vegetables, reserving any leafy greens. - Add the chopped vegetables (excluding greens) to the pan, cook with lid on until softened. - Pour in curry and white sauces, and 750ml water. Bring to a boil, then simmer for 35 minutes. - Check meat tenderness, add water if needed, and cook until soft. - Add reserved leafy greens. - Simmer until liquid reduces. - Warm through yoghurt, season with lemon juice, salt, and pepper.

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