VEG KORMA RECIPE 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 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.