you are what you eat
As promised last week, here is my korma curry paste. As with the pestos, I make a batch, freeze the extra and use as needed.
In a non stick frying pan, dry roast the cumin seeds, cashews and mustard seeds. Once fragrant add the ginger, garlic, ground coriander, turmeric and coconut. stir and let the spices roast for a minute until fragrant and cashews are lightly browned.
Throw the rest of the ingredients and the roast spices and nuts into a food processor or blender (all besides the oil). Start the motor of the processor and slowly add the oil. Stop once all the ingredients are fine and it has formed a paste.
To make the curry:
1/2 cup protein (chicken/ fish/ prawns) of your choice
1-2 cups of vegetables of your choice
3Tablespoons korma curry paste
1 cm piece ginger root, finely diced
1 green chilli, chopped
1/4 cup reduced fat coconut milk
1/4 cup plain fat free yoghurt
Heat a non stick on medium heat. Throw in the protein and stir till cooked but do not dry out any fluid that gathers. Add each vegetable, stirring to prevent it from burning. Add chillies and ginger. Mix the coconut milk, fat free yoghurt and Korma paste in a jug. Add to the vegetable mix. Stir well and allow to simmer until slightly thickened. Garnish with fresh coriander leaves and serve with Roti or Rice.