28 June 2015

Easy Almost-Korma Curry

It has been a very long time since I’ve last posted a recipe, but I was asked for this one recently, and figured that, since I am typing it out, I may as well share it here.

I call this Almost-Korma, as it cannot be considered to be a true Korma, due to the lack of tomato and my methods. As my daughter is allergic to tomato, I do not cook with any and often find other ways to match the taste.

Ingredients Method
  • 2-4 T coconut oil
  • Two large onions, chopped
  • 1 medium ginger root, finely chopped
  • 1 cup cashew nuts, raw
  • 1 can coconut milk
  • 1 can coconut cream
  • 1t cumin seeds
  • 1t ground cumin (or to taste)
  • 1t ground coriander (or to taste)
  • 1T curry leaves (or to taste)
  • 1T sugar (or to taste)
  • Salt to taste
  • 2t garam marsala
  • 1t ground chilli (to taste)
  • Paneer cheese, cut into blocks
  • Soy chunks, soaked – may be replaced with chicken pieces for a non-vegetarian meal
1. Add some coconut oil to a large pot/sauce pan and melt over low heat. Add the chopped onions and cook until soft.
2. Turn up the heat and caramelise the onions slightly. Add the ginger, cashew nuts and spices and fry lightly. You may need to add a little bit of water to make this a little more saucy. Now add the soy chunks and fry lightly until the soy has absorbed some of the flavours
3. Add the coconut milk and cream and simmer slowly for about 10 minutes
4. Add the paneer and simmer for another 10-15 minutes.

Serve warm with basmati rice, sambals and naan.

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