Seasonal local food recipe No 74: Vegetable korma
This recipe from Sarah Raven’s Garden Cookbook is perfect for using the veg in this week’s boxes with the romanesco cauli making a good base. She calls the dish ‘the perfect quick-and-easy weekday supper’. Serve it with rice and chutney.
Serves 6
Preparation/cooking: about half an hour
Ingredients
1 onion, finely chopped
2 tbsp vegetable oil
1 tsp good curry powder
2 x 400ml tins of coconut milk
1 cauliflower, chopped
2 carrots, chopped
1 parsnip, chopped
2 good handfuls of chard or spinach, chopped
french beans (good, but not essential)
bunch of coriander, roughly chopped
salt and pepper
Method
Fry the onion in the oil gently until soft. Add the curry powder and fry again for another minute or two. Then add the coconut milk and vegetables, except the beans if you are using them. Season.
Cook for about 10 minutes, until the veg are tender but not soft. If using beans, add them a couple of minutes before the end. Take off the heat and add the coriander.
