Okay, so the healthy thing I mentioned last week is still ongoing. As is my continued love of tasty food. It’s a dilemma.
Fortunately, things are made somewhat easier with a vegetarian diet (n.b. Ash, not me). It removes a lot of the fat and “stodge” from food, and opens up a world of experimentation with vegetables. For example, it’s rather weird how delicious broccoli is in curries.
And following on from that… Here’s my vegetarian korma recipe. And, of course, not just for vegetarians.
- 1 onion, grated
- 3cm piece of fresh root ginger
- 2 cloves garlic, crushed
- 4tbsp korma paste
- 400ml vegetable stock
- 50g ground almonds
- 1/2 tsp sugar
- 200g potato, cut into chunks
- 50g mushrooms, quartered
- 1 head of broccoli, cut into pieces
- 1 medium aubergine
- 1 large carrot, thinly sliced
- 50g frozen peas
- 150g greek yoghurt
- Chopped coriander, to serve
- Parboil the potato, broccoli and carrot for 5 minutes each, drain and leave to cool.
- In a heavy-bottomed saucepan, gently fry the onion, ginger and garlic with three tablespoons of water for 5 minutes. Stir through the korma paste and fry for a further 2 minutes.
- Add the stock, the ground almonds and the sugar, as well as potato, broccoli, carrot, mushrooms and aubergine. Bring to the boil and simmer for 10-15 minutes, until the veg has softened. Stir through the peas and the greek yoghurt, and simmer until the peas are defrosted and heated through.
- Serve with brown rice, and garnish with the coriander.
A few points on this. The vegetables which fill the curry out are just what was in the shop when I decided to make the curry. Essentially you could use whatever vegetables you feel like/have to hand. I know for a fact that cauliflower would have worked well.
Brown rice is also another nice trick. Healthier than most other flavours of rice, it’s really easy to do perfect rice. The first point is this: measure the rice in a measuring jug, and you want twice the volume of water to rice. Simply put a dash of oil and a sprinkle of salt in a pan, heat gently and stir the rice through until it’s coated. Then add the boiling water, cover, crank up the heat, and leave for the time stated on the packet.
Voilà. Bon appetit.