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Korma Curry

korma

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.

  • 1 tablespoon cumin seeds
  • 1/2 cup raw cashews
  • 4 Tablespoons tomato puree
  • 1/2  cup chopped fresh coriander
  • 2 garlic cloves, peeled and rinsed and minced
  • 3 tablespoons desiccated coconut
  • 1 tablespoon garam masala
  • 3 teaspoons finely grated fresh ginger
  • 2 teaspoons ground coriander
  • 2 teaspoons whole black mustard seeds
  • 2 teaspoons ground turmeric
  • 2 whole red chillies
  • 1/2 cup reduced fat coconut milk
  • 1/3 cup vegetable oil

Method:

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

Method:

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.

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This entry was posted on April 1, 2014 by in Lite curries and tagged , , , , , .
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