Frank's Recipes! Vegetable Korma (Subzi Korma)

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Vegetable Korma (Subzi Korma)

Originating from royal kitchens, korma is a dish associated with affluence. Traditionally meat-based, various vegetarian kormas are made these days. This healthy eating version is based on the principles of a traditional northern korma, but, instead of using cream and/or full-fat dried milk, I have enriched the sauce semi-skimmed milk and pureed cashew nuts. Sunflower seeds are also used make up for the minimal use of cashews.

300 ml (l0 fl oz) skimmed or semi-skimmed milk
30 g (1 oz) unroasted cashew nut pieces
15 g (1/2 oz) sunflower seeds
225 g (8 oz) carrots, cut diagonally into 3mm (1/2 in) slices
125 g (4 1/2 oz) baby corn cobs
2 teaspoons lemon juice
125 g (4 1/2 oz) green beans, cut into 5 cm (2 in) pieces
340 g (12 oz) cauliflower, divided into 2.5 cm (1 in) florets
2 tablespoons sunflower or soya oil
1/2 teaspoon royal cumin or caraway seeds
2.5 cm ( 1 in) piece of cinnamon stick
4 green cardamom pods, bruised
1 small onion, finely chopped
1 teaspoon Ginger Puree
1 teaspoon Gariic Puree
1 tablespoon Ground Roasted Coriander
1/2 teaspoon chilli powder
225 g (8 oz) Boiled Onion Puree
1 teaspoon salt or to taste

Bring half the milk to the boil, remove from the heat and add the cashews and sunflower seeds. Leave to soak for 15-20 minutes, then puree until smooth in a blender.

Put the carrots and corn in a saucepan and add 450m1 (15fl oz) water. Bring to the boil, then reduce the heat to medium and cook, uncovered, for 5 minutes.

Add the lemon juice and beans, then pile the cauliflower on top. Cover the pan and cook for a further 5 minutes. Stir to reposition the vegetables halfway through.

Spread out the vegetables, along with their cooking liquid, in a large dish or roasting tin. This will prevent the vegetables from overcooking.

Heat the oil over low heat in a non-stick saucepan, about 30cm (l2in) in diameter, and add the royal cumin seeds or caraway seeds, cinnamon stick and cardamom pods. Allow the spices to sizzle gently for 20-25 seconds, then add the onion, and ginger and garlic purees. Increase the heat slightly and fry the ingredients for 5-6 minutes or until the onions are soft.

Add the ground coriander and chilli powder, cook for 30 seconds, then stir in the onion puree and cook for 3-4 minutes.

Stir in the salt, the vegetables with all their cooking liquid, the blended cashew mixture and the remaining milk. Bring to simmering point, then cook for 5 minutes, stirring once or twice. Serve with Saffron Rice and Beetroot Raita

Each serving contains Kcals: 251 fat: 13.4 g saturated fat: 2.5 g