CREAMY VEGGIE KORMA RECIPE | BBC GOOD FOOD
Creamy and healthy - a winning combination for this curry, which can be easily adapted to suit all the family if some want to add meat
Provided by Good Food team
Categories Dinner, Main course
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins.
- Divide the mixture appropriately between two pans if serving vegetarians and meat eaters. Chop the chicken into small chunks and stir into one pan. Add the stock, dividing between the pans appropriately, and simmer for 10 mins (if only cooking the veggie version in one pan, use 300ml stock; if dividing between two pans, add 250ml to each). Divide the peas, if necessary, and add, cooking for 3 mins more until the veg are tender and the chicken is cooked through.
- Remove from the heat and stir through the yogurt and ground almonds, if using. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.
Nutrition Facts : Calories 257 calories, FatContent 11 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 31 grams carbohydrates, SugarContent 16 grams sugar, FiberContent 7 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.42 milligram of sodium
CREAMY VEGGIE KORMA RECIPE | BBC GOOD FOOD
Creamy and healthy - a winning combination for this curry, which can be easily adapted to suit all the family if some want to add meat
Provided by Good Food team
Categories Dinner, Main course
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins.
- Divide the mixture appropriately between two pans if serving vegetarians and meat eaters. Chop the chicken into small chunks and stir into one pan. Add the stock, dividing between the pans appropriately, and simmer for 10 mins (if only cooking the veggie version in one pan, use 300ml stock; if dividing between two pans, add 250ml to each). Divide the peas, if necessary, and add, cooking for 3 mins more until the veg are tender and the chicken is cooked through.
- Remove from the heat and stir through the yogurt and ground almonds, if using. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.
Nutrition Facts : Calories 257 calories, FatContent 11 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 31 grams carbohydrates, SugarContent 16 grams sugar, FiberContent 7 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.42 milligram of sodium
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