Cashew Korma

Tags:  main ,  curry ,  vegetarian

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Serves 2

Ingredients

  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 2 pieces ginger, chopped
  • 1/4 tsp cinnamon
  • seeds from 6 cardamom pods
  • 1/2 tsp turmeric
  • 250g green beans, halved
  • 250g broccoli
  • 25g coconut cream
  • 100g cashews
  • Pepper
  • 1-2 tsp lemon juice
  • 2 tbsp chopped fresh coriander

Method

  1. In a large covered saucepan, cook the onion in 1 tbsp oil for seven mins, until tender but not browned.
  2. Add the garlic, ginger, cinnamon, cardamom seeds and turmeric; stir for a few seconds then remove from the heat and set aside.
  3. Boil 1 cm water in another pan and put in the beans and broccoli. Cover and simmer for about 4-5 mins, until they're just tender. Drain, reserving the liquid. Measure, and if necessary, make this up to 300ml. Put the broccoli and beans back into the pan.
  4. Put the onion mixture into a food processor/blender with the coconut cream, cashews and reserved water, and whiz into a cream. Season with salt, pepper and lemon juice, and pour over the beans and broccoli.
  5. Reheat gently, stirring. Check seasoning. Sprinkle with chopped coriander and serve with rice.