VEG KORMA RECIPES

Steps:

• 1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
  2. Cut the chicken, lamb or beef into bite-size chunks.
  3. Peel (or trim) and roughly chop the alliums.
  4. Place a pan large enough to hold all the ingredients on a medium heat with the oil.
  5. Add the alliums, meat, curry powder and smoked paprika. Cook for 15 to 20 minutes or until the meat and alliums are golden and softened, stirring frequently.
  6. Meanwhile, roughly chop the veg, keeping any leafy greens (if using) to one side for later.
  7. Add the chopped veg (except the leafy greens, if using) to the pan and cook with a lid on for a few minutes, or until softened.
  8. Note the liquid level in the pan, then pour in the curry and white sauces and 750ml of water.
  9. Bring to the boil, then reduce the heat and simmer for 35 minutes.
  10. Check that the meat is cooked through and tender – if not, add a splash more water and continue cooking until soft.
  11. Add the reserved leafy veg (if using). Bring back to the boil, and cook until the curry has reduced – the liquid should return to the same level as in step 8.
  12. Stir in the yoghurt until just warmed through.
  13. Season to taste with lemon juice, salt and black pepper.

Steps:

• Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.
• Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.