Cooking a vegetarian meal for a party can be a little bit more challenging if certain staples are off the menu. I have a real dislike for chickpeas in anything other than hummus. I think, to be honest, its the texture. I’m not a fan of baked beans- and they are texturally speaking in the same family.
Korma is a dish originally made in India, and consisted of meat, fish or vegetables braised with yogurt/ cream/ coconut milk and spices. In this case I made a Korma with vegetables. But the method works the same for a meat version, with maybe extra cooking time depending on what meat/ fish you are using in the korma.
My Vegetable Korma Recipe
2 onions, peeled and roughly chopped
2 leeks, white part roughly sliced
1 inch of fresh ginger, peeled and grated
4 tomatoes, chopped
1 red chilli
1 large sweet potato, minimum 500g- peeled and chopped into 1 cm cubes
2 tins of full fat Coconut Milk
2 tablespoons of soya sauce
1 tablespoon each of ground coriander/ cumin and mild curry powder
1 teaspoon of salt- necessary I promise
2 tins of butter beans (my concession to chickpeas)
200g Green Beans
Add some oil to a large saucepan. Add the onions, leeks and chilli to the pan. Add the tomatoes and stirring gently cook until the onions are translucent.
I have used cherry tomatoes here, therefore no need to chop. Add in the ginger and the spices. Once everything is coated add the sweet potato and the soya sauce.
At this stage add the coconut milk, leave to bubble VERY gently for about 20 minutes. Check the sweet potato to see if it is cooked. Add the butter beans and green beans in now (they give such a lovely colour). Cook for a further 5 to 10 minutes. Finally throw over some leaves of fresh coriander once the korma is in it’s final serving bowl.