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Soya chicken-styled Indian nut korma

  • 4servings
  • 30minutes

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B6, H, C, E, P
MineralsCopper, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp oil

  2. 1 onion , peeled and chopped

  3. 1/2 head cauliflower , seperated into florets

  4. 2 carrots , peeled, chopped

  5. 2cm/1in piece fresh root ginger , grated

  6. 8-10 cardamom pods , crushed

  7. 1/2 tsp ground turmeric

  8. 1 tsp ground cumin seeds

  9. 1 tsp ground coriander

  10. 1 X 400 ml coconut milk

  11. 500 ml water

  12. 250 g ground almonds

  13. 2 packets vegetarian soya chicken pieces

  14. 1-2 tbsp freshly squeezed lemon juice

  15. cooked basmati rice , to serve

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large pan.

  2. Add the onion, cauliflower and carrots and fry over a gentle heat for 6-7 minutes, then add the garlic. Add the grated ginger and cardamom pods to the pan, along with the tumeric, cumin and ground coriander.

  3. Stir well and leave to cook gently for 2-3 minutes, stirring frequently to prevent the spices from burning.

  4. Add the coconut milk and water to the pan and bring to the boil. Stir in the ground almonds and cook for a further 4-5 minutes, or until thickened.

  5. Add the soya chicken pieces and cook for a further 2-3 minutes to heat through.

  6. Add the lemon juice, salt and freshly ground pepper to taste. Serve with basmati rice.

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