Photo by Sares
Veggie Kofta Korma
3 Tbsp peanut oil (use ghee if you prefer)
4 cardamom pods, crushed and pods removed
1 brown onion, diced
2 garlic cloves, minced
1 tsp fresh grated ginger
1 tsp turmeric
2 tsp ground coriander
2 tsp ground cumin
1 tsp chilli flakes (optional)
1 tsp ground cinnamon
80g (3 oz) raw almonds, ground
2 Tbsp tomato paste
2 cups vegetable stock
1 1/2 cups natural set yoghurt (or try cream, soy cream and/or coconut cream)
prepared kofta balls
1. Heat the peanut oil in a good sized frying-pan over a medium heat, add the cardamom and heat in the oil for a few seconds until fragrant then add the diced onion. Cook the onion over a medium heat until soft. Add the garlic, ginger and remaining spices, cook over a medium low heat for a few minutes until the spices cook down and form a paste like consistency.
2. Add the ground almonds, tomato paste and vegetable stock and bring to a gentle simmer. Allow to cook gently for around 10 to 15 minutes until the liquid has reduced a little and flavours developed.
3. Now add the yoghurt, soy cream, coconut cream or cream and stir to combine over a low heat. Check the seasoning and add salt as desired. Once the korma sauce has reached a nice consistency add in the prepared kofta balls and gently spoon over the sauce allowing the balls to reheat gently with the sauce. You don’t want to boil it at this point as it may separate, so just gently heat the sauce and kofta together.
4. Serve this korma recipe with steamed basmati rice, papadums and your favourite accompaniments for a beautiful vegetarian curry, mild enough for everyone to enjoy.