BUTTERNUT KORMA WITH MINI NAANS
Enhance a shop-bought curry paste with fresh ingredients to make a korma that will prove a big hit with the whole family. Serve with mini naan breads
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 50m
Yield Serves 2-4
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/200C fan/gas 4. Toss the butternut squash in the oil and roast for 30 mins until the cubes are browned at the edges.
- Put the onion, garlic and ginger in a food processor and blitz to a paste. Tip into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add the korma paste and cook for a further 2 mins until aromatic. Add the almonds and stock and bring to a simmer.
- Add the roasted squash and simmer for 10 mins, then stir in the cream and some seasoning. Scatter over the flaked almonds and serve with rice and mini naans.
Nutrition Facts : Calories 341 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 1.3 milligram of sodium
BUTTERNUT AND CHICKPEA KORMA
Yes, there are a lot of ingredients - that's because we're here to build up lots of layers of beautiful flavour, but if you need to save time don't be afraid to go for your favourite store-bought Korma paste or spice mix and cook along from there. You'll still end up with a gorgeous, creamy, curry sauce that's impossible to resist. And if you're going to go to the effort of making this, think about doubling up and stashing a couple of portions in the freezer for a rainy day.
Yield 4
Number Of Ingredients 21
Steps:
- 1. Add the olive oil and butter to a medium-sized saucepan over medium-high heat. When the butter starts to foam, add the onions and cook for 5-8 minutes, stirring often, until the onions have softened and are golden. Add the fresh ginger and garlic with all of the spices and cook for 2-3 minutes or until fragrant. Take care not to let the garlic burn. 2. Add the sugar, coconut milk and ground nuts, stir well and bring to a simmer. 3. Remove from the heat, transfer the mixture to a blender (remove the cinnamon stick and cardamom pods first) and allow to cool for a few minutes before blending until smooth and then return to the pan. 4. Make the rice and set aside. 5. Add in the butternut and chickpeas, leave to simmer with the lid off until the butternut is tender, 15-20 minutes. 6. Once the butternut is cooked through and the sauce has thickened, stir through the chickpeas and spinach/peas if adding, adjust the seasoning and add in extra sweetener or a squeeze of lemon juice if necessary. Serve the curry and cauli rice in warmed bowls topped with fresh coriander and the chapatis on the side. Notes You could also add in 300g firm tofu, cut into cubes and fried until golden and then stirred through just before serving. A tip with fried tofu is to make sure drain any excess liquid before frying, to do this, lay the tofu on a double layer of kitchen paper set on a plate, top with another double layer of paper and then something heavy like a cast-iron pan. Leave to stand for 10-15 mintues to drain before cutting into slices or cubes and frying in a little oil until golden on all sides. Photo Credit Henk Hattingh
CHICKPEA AND BUTTERNUT SQUASH CURRY
Ultra convenient and super easy, this recipe features a key ingredient in Indian cuisine: the chickpea (or Channa). It is high in protein and has a delicious nutty flavour.
Categories Main Courses; Vegetarian, Plats principaux, Végétarien
Time 45m
Yield 4
Number Of Ingredients 0
Steps:
- Add the butternut squash, salt, and pepper, and sauté for 5 to 6 min, or until golden brown. Add the ginger and garlic, and sauté for 2 to 3 min, or until fragrant. Add the cauliflower, green beans and chickpeas, and sauté for 2 min. Add the water and cook for 3 to 5 min, or until the vegetables are tender yet crisp. Stir in the Patak's® Korma Cooking Sauce and bring to a simmer. Cover and let simmer for 5 to 8 min, or until vegetables are tender. Stir in the baby spinach and coriander. Garnish with flaked coconut. Serve with Patak's® chutney and lemon wedges, if desired.
CHICKEN KORMA WITH CHICKPEAS
This dish was made for dinner tonight and i had to share it straight away it tates amazing! All the different flavours just go together so well, and most of the items should be in the pantry already!!
Provided by Aleigha Nicole
Categories Curries
Time 50m
Yield 6 Plates, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat half the oil in a large frying pan over medium-high heat. Cook half the chicken, turning occasionlly, for 3-4 minutes or until browned.
- Take out of pan. Repeat with remaining chicken.
- Add the onion and remaing oil to the pan and cook, stirring, for 5 mins or until onion is soft.
- Add the chicken and curry paste and cook, stirring, for 2 mins or until well combined. Add pumpkin, tomato and stock and stir until well combined. Cover and bring to boil. Reduce heat to medium and simmer for 10 minutes.
- Add the chickpeas and snow peas ans simmer, uncovered, for 5 mins or until the snow peas are bright green and tender crisp and the sauce thickens slightly.
- Spoon the curry among serving bowls. Top with corriander and yoghurt. Serve with toasted turkish bread.
Nutrition Facts : Calories 256.1, Fat 6.7, SaturatedFat 0.7, Cholesterol 2.4, Sodium 466.2, Carbohydrate 43.9, Fiber 7.9, Sugar 9.6, Protein 8.4
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- Heat a tablespoon of oil in a large and deep pan and cook chopped onions, garlic and cilantro stalks over low heat for 10 minutes until soft and slightly coloured.
- Meanwhile dice the peeled butternut squash to match the size of chickpeas. Once the onions are tender, add the curry paste and cook for a minute or so stirring the whole time, then add the squash, chickpeas, coconut milk, desiccated coconut, water and a pinch of salt, bring it to a boil by turning the heat up. Then turn the heat down to a low-medium and simmer it covered for 35-40 minutes. Stir it occasionally to prevent from burning and add a few splashes of water if it gets too dry.
- Test the butternut squash, it should be fork tender by this point but not falling apart. Your curry should be thick, so if it's too runny, uncover and let the liquid cook down for a few more minutes. When you are satisfied with the consistency of the curry stir in peas, spinach and cilantro leaves, cover with a lid and take off the heat.
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