Cauliflower, Carrot & Potato Korma

Name: Cauliflower, Carrot & Potato Korma
Cuisine: Asian, Indian
Ingredients: 100g almonds; 2 garlic cloves, peeled + roughly chopped; 2cm piece ginger, peeled + roughly chopped; 200ml water; 4 tbsp oil; 1 onion, peeled + chopped; 5 cardamon pods; 1 cinnamon stick, cut in half; ½ tsp turmeric; ¾ tsp garam masala; 250ml double cream or tin of coconut milk; 150g potatoes, peeled + diced; 300g cauliflower florets; 150g carrots, peeled + cut into batons or diced; salt + pepper; small handful fresh coriander leaves to garnish (optional)

5 steps

Updated at: Thu, 17 Aug 2023 11:29:40 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories2524.9 kcal (126%)

Total Fat222.6 g (318%)

Carbs98.3 g (38%)

Sugars31.5 g (35%)

Protein33 g (66%)

Sodium1046.3 mg (52%)

Fiber32.3 g (115%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

100galmonds

2garlic cloves

peeled + roughly chopped

ginger

2cm piece, peeled + roughly chopped

200mlwater

4 Tbspoil

½ tspturmeric

¾ tspgaram masala

250mldouble cream

or tin of coconut milk

150gpotatoes

peeled + diced

300gcauliflower florets

150gcarrots

peeled + cut into batons or diced

salt

pepper

fresh coriander leaves

to garnish, optional

Instructions

Step 1

Put the almonds in blender with the garlic, ginger and 1 tbsp water. Whizz to a paste. Heat half the oil in a large pan.

Step 2

Add the onion and fry for 5 mins or so until soft. Add the almond paste, stir and cook gently for 5 more mins. Add the cardamom, cinnamon, turmeric and garam masala.

Step 3

Add the cream, remaining water and heat until boiling. Add the potatoes, reduce the heat, cover and simmer for 5 mins.

Step 4

Add the cauliflower and carrots and simmer for 8 mins or until all the veg is tender. Add a little more water if needed. Season with salt and pepper.

Step 5

If using coriander, garnish to serve. Serve with rice or naan bread.

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