Veg Korma

This is a lovely, simple coconut korma with a rich, well-seasoned sauce. This dish is not spicy and is a hearty crowd-pleaser. It goes great with brown basmati rice/short grain brown rice. Serves 4 | Takes 40 minutes | Max Low FODMAP portion 1 of 4

Good

% Daily Values based on a 2,000 calorie diet

Step 1

If you are serving this dish with rice, cook your rice on first.

Step 2

Finely chop the green of the leeks, peel and finely chop the ginger. Finely chop the chilli, removing the seeds if you don’t like it spicy. Chop the courgette into bite-sized pieces and chop the the potatoes into small bite size pieces so they cook quicker. Finely chop the tomatoes and chop the green beans in two.

Step 3

Put the oil into a large wide bottom pan over a high heat for 2 minutes to heat the pan and oil. Reduce the heat to a medium heat and add the leek, tomatoes, ginger, chilli and 1 teaspoon salt. Stir regularly, keeping the lid on and leave to sweat for about 10 minutes. Check regularly and add a little water if the anything starts to stick to the bottom.

Step 4

Add the courgette, potatoes and chickpeas and turn the heat up high. Cook for 3 minutes, stirring regularly.

Step 5

Next, add the coconut milk, veg stock, tamari, maple syrup, lemon juice, cumin, coriander, turmeric, curry powder, remaining 1 teaspoon of salt and black pepper put the lid back on and bring to the boil, add the green beans and reduce heat and leave to simmer over a low heat for about 5 minutes.

Step 6

Check that potatoes are properly cooked before serving.

Step 7

Finely chop the full bunch of fresh coriander, stalks and all, and add just before serving.