Serves 4 | Prep 20 mins | Cook 30 mins
Vegetable Korma with Quick Mango Chutney
1 tbsp. Rapeseed oil
1 onion, peeled and halved
1tsp cumin seeds
1tsp turmeric
2 tsp Garam masala
3 cloves garlic, peeled and halved
2 inch piece fresh ginger, peeled and halved
2 red chillies, halved
2 tomatoes, roughly chopped
2-3 tsp Canderel Sugarly
300ml/1/2 pint hot vegetable stock
400ml reduced fat coconut milk
420g can chickpeas, drained and rinsed
1 cauliflower, cut into florets and steamed or lightly cooked in boiling salted water until just tender and drained well
Handful frozen peas, defrosted (optional)
Handful of coriander leaves
For the mango chutney
1 fresh mango, peeled, stoned and cut into bite sized pieces
2 tsp Canderel Sugarly
2 tsp Nigella seeds
- Blitz the onions in a food processor until very finely chopped, heat a drizzle of the oil in a large heavy based pan, add the onions, season well and stir in the cumin seeds, turmeric and garam masala and cook for 2-3 mins to soften. Now blitz the garlic, ginger and chilli in the food processor then stir this into the onion mixture and cook for a few more mins.
- Blitz the onions in a food processor until very finely chopped, heat a drizzle of the oil in a large heavy based pan, add the onions, season well and stir in the cumin seeds, turmeric and garam masala and cook for 2-3 mins to soften. Now blitz the garlic, ginger and chilli in the food processor then stir this into the onion mixture and cook for a few more mins.
- Simmer gently and slowly add the coconut milk, stirring as you go and continue cooking on a low heat for about 15 mins until it begins to thicken a little then stir in the chickpeas, cooked cauliflower, peas if using and half coriander, warm through and serve with steamed rice and mango chutney, sprinkle over the remaining coriander to serve.
For the quick mango chutney
- Add the mango to a pan along with the Canderel Sugarly and about 2tbsp of water, heat gently until the mango starts to break down, adding more water if needed, mash with a fork slightly then tip in the nigella seeds and stir. Serve on the side with the curry.
Cook's Tip
Choose your favourite vegetables for this, butternut squash, potato and carrots would work well in this dish. Also, do keep the heat fairly low when adding the coconut milk and add it slowly - as reduced fat coconut milk is more susceptible to splitting.