Korma

David and Charlotte Bailey

This sweet, creamy curry is just one of those things you sometimes crave, and although it’s often made with yogurt or cream, our mix of cashew nuts and coconut milk give it the same level of comforting creaminess. Snuggle up in front of a movie and serve with chapattis and basmati rice for a real treat. We also love to eat our curries with a chutney or pickle, so try that, too.

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Ingredients

2 tbsp coconut oil (or cooking oil of your choice)
4 black peppercorns
1 dried red chilli, deseeded and finely chopped
½ tsp chilli powder
2 cinnamon sticks
6 green cardamom pods
1 clove
1 tsp turmeric
1½ tbsp coriander seeds, lightly toasted in a pan and then crushed
2 tbsp chopped fresh coriander (cilantro) leaves, plus extra to garnish
1½ tsp garam masala
1 garlic clove, puréed
1½ large onions, puréed
1cm/½in fresh root ginger, peeled and blended with the onion
1 small cauliflower, cut into small florets
250g/9oz/1 cup pumpkin, diced
100g/3½oz/1 cup green beans
200ml/7fl oz/scant 1 cup coconut milk
150g/5½oz/1 cup cashews, soaked for 2 hours
500ml/17fl oz/generous 2 cups water
40g/1½oz/¼ cup sultanas (golden raisins)
Salt
Cooked basmati rice to serve
1 lime, cut into wedges, to serve

Preparation

Serves 4

Method

Heat the coconut oil in a pan with the peppercorns, chilli and chilli powder, cinnamon, cardamom, clove, turmeric, coriander seeds and leaves, garam masala, garlic, onion and ginger and slowly cook on a low heat, mixing it around occasionally, while you prepare the vegetables. You want to cook it until there’s no longer the smell of raw onion, which should take about 10 minutes.
Add the vegetables and continue to cook over a low heat.
Meanwhile, in a blender, combine the coconut milk and cashews and add to the vegetable mix, along with the water and the sultanas. Leave to simmer for about 30 minutes, stirring occasionally to prevent it from catching. Season to taste, garnish with coriander leaves and serve with basmati rice and lime wedges for squeezing over.

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