Recipe

Creamy vegetable and almond korma

Dec 31, 2010 1:00pm
  • 15 mins preparation
  • 6 hrs 20 mins cooking
  • Serves 6
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Ingredients

Creamy vegetable and almond korma
  • 1/2 cup korma paste
  • 1/2 cup ground almonds
  • 1 large brown onion, sliced thinly
  • 2 clove garlic, crushed
  • 1/2 cup (125ml) vegetable stock
  • 1/2 cup (125ml) water
  • 300 millilitre (1⅓ cups) pouring cream
  • 375 gram baby carrots
  • 125 gram baby corn
  • 500 gram baby potatoes, halved
  • 375 gram pumpkin, chopped coarsely
  • 315 gram cauliflower, cut into florets
  • 6 medium yellow squash, halved
  • 1/2 cup frozen peas
  • 1/2 cup roasted slivered almonds
  • 2 teaspoon black sesame seeds

Method

Creamy vegetable and almond korma
  • 1
    In a 4.5 litre (18-cup) slow cooker, combine paste, almonds, onion, garlic, stock, water, cream, carrots, corn, potato, pumpkin and cauliflower. Cook, covered, on low, for 6 hours.
  • 2
    Add squash and peas; cook, covered, on high, for about 20 minutes. Season to taste.
  • 3
    Sprinkle curry with nuts and seeds before serving.

Notes

This is a mild curry. For more heat, serve curry with some sliced fresh red chilli to sprinkle as desired. You can serve this curry with naan bread and plain yoghurt, if desired. Suitable to freeze at the end of step 1.

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