Vegetable Korma

Rice

• 300 g Basmati rice
• 2 tsp Fine sea salt
• 900 ml Water

Korma

• 1 large Yellow onion
• 25 g Ginger root
• 3 cloves Garlic
• 2 tbsp Ghee
• 2 tsp Garam masala
• 1 tsp Ground turmeric
• 2 medium Yukon Gold potato
• 2 medium Carrot
• 1 small Cauliflower
• 400 ml Coconut milk
• 150 g Greek yogurt
• 60 g Ground almonds
• 150 g Green peas
• ½ tsp Black pepper

1. Rinse the basmati rice in cold water until the water runs mostly clear. Put it in a saucepan with the water and 1 tsp of the fine sea salt, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Take off the heat and leave covered for 10 minutes, then fluff with a fork.
2. Meanwhile, finely slice the yellow onion. Peel and finely grate the ginger root, and finely grate or crush the garlic. Peel the Yukon Gold potato and carrots, then cut them into bite-size pieces; cut the cauliflower into small florets.
3. Heat the ghee in a large pot over a medium heat. Add the onion with the remaining 1 tsp fine sea salt and cook for 8 to 10 minutes, stirring often, until soft and lightly golden. Stir in the ginger and garlic and cook for 1 minute until fragrant.
4. Stir in the garam masala and ground turmeric and cook for 30 seconds. Add the potato and carrot and stir to coat in the spices. Pour in the coconut milk and bring to a gentle simmer.
5. Add the cauliflower, cover, and simmer gently for 12 to 15 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened slightly. Stir in the green peas for the last 2 minutes to heat through. Keep the heat low so the sauce stays creamy.
6. Take the pot off the heat and stir in the Greek yogurt a spoonful at a time until smooth. Stir in the ground almonds and black pepper, then return to a very low heat for 1 to 2 minutes until warmed through, without boiling. Serve the korma with the rice.

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