Veggie Korma
ingredients
- 225ml water
- 50g red lentils (dry)
- 1 tbsp rapeseed oil
- 2 garlic cloves, chopped
- Half a lemon
- 1 veg stock cube
- 200ml coconut milk
- 1 can of chickpeas, drained
- 1 whole cauliflower, cut into small florets
- 1 small onion, diced
- 50g coc0nut yoghurt
- 1 tbsp tomato puree
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp corn flour (optional)
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
1. Gently heat the oil in a saucepan and sweat the onion until soft then add the garlic and ginger and continue to cook until soft.
2. Add the curry powder, turmeric, tomato puree and lentils and cook out gently for 1 minute, making sure not to burn.
3. Add the coconut milk, water and stock cude and bring to a boil and then turn down to simmer.
4. Add the chickpeas and cauliflower and simmer for 25-30 minutes until the cauliflower and lentils are soft.
6. To thicken the sauce mix the corn flour with enough water to make a wet paste and stir through the curry bring back to a simmer. Add lemon juice and yoghurt.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.