Recipe

Ziggy's Veggie Korma

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Ziggys Veggie Korma

Carrots, cauliflower, potato and courgettes flavoured with delicate Indian spices: cardamom, cumin, coriander, turmeric and chilli and then mixed with cream. Served on a bed of jasmine rice and scattered with toasted, flaked almonds.




Ingredients to serve 2

  • 1/2 x onion – peel and chop finely
  • 1/2 tsp x ground cardamom
  • 1 tsp x ground cumin
  • 1 tsp x ground coriander
  • 1/4 tsp x turmeric
  • 1/2 x fresh chilli – deseed and chop finely
  • 1 clove x garlic – crush, peel and chop
  • 1 tsp x ginger – peel and grate finely
  • 2 tsp x vegetable stock granules
  • 300 ml x boiling water (for veg stock)
  • 1 x carrots – peel and slice
  • 1/4 head x cauliflower – cut into florets
  • 1 x potatoes – peel and dice
  • 2 x courgettes – cut off ends and slice
  • 1/2 tub x cream
  • 1 tbsp x flaked almonds
  • 5g x fresh coriander
  • 1/2 cup x jasmine rice
  • vegetable oil, salt and pepper (from your pantry)

Ingredients to serve 4

  • 1 x onion – peel and chop finely
  • 1 tsp x ground cardamom
  • 2 tsp x ground cumin
  • 2 tsp x ground coriander
  • 1/2 tsp x turmeric
  • 1 x fresh chilli – deseed and chop finely
  • 2 cloves x garlic – crush, peel and chop
  • 2 tsp x ginger – peel and grate finely
  • 4 tsp x vegetable stock granules
  • 600 ml x boiling water (for veg stock)
  • 2 x carrots – peel and slice
  • 1/2 head x cauliflower – cut into florets
  • 2 x potatoes – peel and dice
  • 4 x courgettes – cut off ends and slice
  • 1 tub x cream
  • 2 tbsp x flaked almonds
  • 10g x fresh coriander
  • 1 cup x jasmine rice
  • vegetable oil, salt and pepper (from your pantry)

Method

Step 1

Bring a saucepan of lightly salted water to the boil. Add the rice and boil gently for 15 minutes. Once cooked, drain and keep warm in a colander over a saucepan of hot water.

Step 2

Add the vegetable stock granules to the boiling water in a jug/bowl and stir until dissolved. Set aside.

Step 3

Put a pan on medium to high heat. Add the flaked almonds to the dry pan and toast for a minute or two until lightly browned. Shake the pan often so that they don’t burn. Remove and set aside.

Step 4

Place a few glugs of vegetable oil in pan on medium to high heat. Fry the onion, ground cardamom, ground cumin, ground coriander and turmeric for about 3 or 4 minutes until the onion is just turning golden. Add the chilli, garlic and ginger and cook for another minute. Then add the carrots, cauliflower, courgettes and potatoes and cook for a further 5 minutes.

Step 5

Now add the vegetable stock and simmer gently for 10 minutes – turning the heat down to medium – until the vegetables are cooked. Remove from the stove and add the cream and mix through. Check seasoning and adjust if necessary.

Step 6

To serve, divide the rice between the bowls and serve a portion of veggie korma on top. Scatter with flaked almonds and chopped coriander.