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Veggie korma
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Total Time:
1 hour
Versatile curry recipe that can be customized with your choice of meat or vegetables - substitute chickpeas with chicken, lamb, or beef for a hearty twist.
Ingredients:
  • 500 g alliums (onions, 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)
  • 750ml curry base sauce
  • 350ml white base sauce
  • 2 x 400 g tins chickpeas
  • 175 g plain yoghurt
  • lemon juice to taste
Instructions:
  • Peel and roughly chop the alliums. Heat oil in a large pan, add the alliums, curry powder, and smoked paprika. Cook until golden and softened, stirring frequently. Meanwhile, roughly chop the rest of the vegetables. Add them to the pan (except leafy greens), cook with a lid for a few minutes until softened. Pour in curry and white sauces, chickpeas with liquid, and 750ml water. Bring to a boil, then simmer for 35 minutes. Add the reserved leafy greens, bring to a boil, and reduce until the liquid reaches its original level. Stir in yoghurt until warm. Season with lemon juice, salt, and black pepper to taste.

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