Vegetable Korma

Method

  1. Gently heat the coconut oil in a frying pan  – until it starts to sizzle gently. Add cinnamon, cloves and cardamom and fry for 2-3 minutes.
  2. Add onions and red chilies and fry till onions turn light brown then add the crushed garlic and ginger and fry for a minute. Add the tomatoes and curry powder and coriander powder.
  3. Allow the mixture to cook on a low heat for about 10 minutes, keep stirring.  Don’t allow it to stick, if it does begin to stick add a little water.
  4. Now gently stir in the coconut milk and the soy yogurt and the turmeric powder (if you are using it) and turn the heat up until the mixture is sizzling. You will end up with a very thick sauce.
  5. Add the vegetables that may need take longer to cook first such as: aubergine; or sweet potatoes to the mixture add about a quarter tea cup of water and turn the heat right down. Keep stirring and do not allow to stick to the bottom of the pan if they do add a little more water.
  6. When these vegetables have soften but are stiff quite firm take off the heat and allow to cool to about 35 degrees C.
  7. Stir in the remaining mixed vegetables and allow them to sit in the mixture for an hour (this will allow the flavours to marinade into the veg without killing all of the nutrients).
  8. Heat the curry before serving but do not boil, warm it to eating temperature and serve immediately add coriander on top as a garnish and serve.

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