This week I accidentally stumbled upon a discovery: how to make spicy veg korma. I was following a pinterest recipe for an Indian spiced soup but had to adapt it due to a lack of some ingredients. It came out spicy and korma like! 🙂
I then decided to use it as a sauce and add some veggies, and various other things.
Korma is one of those curries I haven’t eaten for several years, even though I like the taste! They are simply not hot enough for me and so I prefer jafrezi, karahi, and rogan josh, and have never bothered making one. So I was delighted to come across what for me is the perfect recipe, in between making pots, of course.
Makes: 2 Servings
Time: 20 mins
200mls Greek Yoghurt
50mls Single Cream
Half large Onion thinly sliced
Half Aubergine cut into small cubes
Half Yellow Bell Pepper cut into strips
1 Ripe Tomato, quartered into chunks
Ginger Garlic Paste (bash 3 garlic cloves with 2 inch piece of fresh ginger in pestle & mortar)
If you have them, dried or fresh curry leaves
2 tsp Turmeric Powder
1/2 tsp Chilli Powder
1 tsp Cumin Powder
1/2 tsp Garam Masala Powder
1tsp of Salt
1tsp of Sweetener (sugar, agave etc.)
Tablespoon of Desiccated Coconut if you want to sweeten further
Handful of Fresh Herb of Choice (I chose Basil & Coriander)
Preheat oven to 190c. Drizzle your aubergine cubes with oil and cook in oven for 10 mins. 15 mins if not looking cooked after 10. Bear in mind they’ll be added to frying pan later.
Meanwhile, heat a lug or two of oil in a non-stick frying pan. I use Rapeseed oil, as per the suggestion of Meera Sodha’s Indian recipe book. It’s supposed to be one of the least calorific oils, I think.
Fry garlic ginger paste for 2 mins on medium heat.
Add onion. Fry for further 2 mins.
Stirring regularly, add the spices: turmeric, cumin, chilli, garam masala
Add the curry leaves, if using
Add the salt
Make sure the onion is looking translucent.
Add the bell pepper, cook for up to 5 mins – you may want to turn the heat to a lower setting
Add the tomato
Add your cooked aubergine.
Mix the yoghurt and cream together in a jug.
Pour the yoghurt and cream mix into the pan.
Cook for a further 5-8 mins
Add sweetener to taste.
Add fresh herbs.
Serve with naan bread and rice!