For all of you vegetarians out there you can struggle to find something that fulfils your needs, both morally and taste wise. Well, you needn't look any further as this Korma recipe comes courtesy of Whole Food Heaven, a husband and wife team who create incredible vegetarian and vegan recipes to tickle your taste buds.
Here at Idle HQ we have decided to give you something a little different. Other than Bonfire Night, the 5th of November is host to something else, Men Make Dinner Day. This day is purely dedicated to men making the dinner for their friends or partners, so it's time to put your apron on, cook up a storm in the kitchen and get your creative hats on because you'll want to cook to impress!
Men Make Dinner Day was started by Sandy Sharkey and she's been pushing men off of the sofa and into the kitchen to their partners' cries of joy. So lads, put down the beer and the remote and pick up a whisk, you never know, you may even like it!
We have teamed up with some of the best restaurants, food bloggers and chefs to create a fantastic e-Book filled with amazing recipes from mac and cheese to haute cuisine - so whether you're feeling fancy or like to keep it simple then there is a recipe in this book for you.
Vegetable Korma (V)
This sweet, creamy curry is just one of those things you sometimes crave, and although it’s often made with yogurt or cream, our mix of cashew nuts and coconut milk give it the same level of comforting creaminess. Serve with chapattis and basmati rice for a real treat and to add that little something extra to the meal. We also love to eat our curries with a chutney or pickle, so try that, too. You could also add a dollop of Coconut Yoghurt.
- 2 tbsp coconut oil (or cooking oil of your choice)
- 4 black peppercorns
- 1 dried red chilli, deseeded and finely chopped
- 1⁄2 tsp chilli powder
- 2 cinnamon sticks
- 6 green cardamom pods
- 1 clove
- 1 tsp turmeric
- 1 ½ tbsp coriander seeds, lightly toasted in a pan and then crushed
- 2 tbsp chopped fresh coriander leaves, plus extra to garnish
- 1½ tsp garam masala
- 1 garlic clove, puréed
- 1½ large onions, puréed
- 1 cm fresh root ginger, peeled and blended with the onion
- 1 small cauliflower, cut into small florets
- 250g pumpkin, diced
- 100g green beans
- 200ml coconut milk
- 150g cashews, soaked for 2 hours
- 500ml cups water
- 40g sultanas (golden raisins) salt cooked basmati rice to serve
- 1 lime, cut into wedges, to serve
Heat the coconut oil in a pan with the peppercorns, chilli and chilli powder, cinnamon, cardamom, clove, turmeric, coriander seeds and leaves, garam masala, garlic, onion and ginger and slowly cook on a low heat, mixing it around occasionally, while you prepare the vegetables. You want to cook it until there’s no longer the smell of raw onion, which should take about 10 minutes.
Add the vegetables and continue to cook over a low heat.
Meanwhile, in a blender, combine the coconut milk and cashews and add to the vegetable mix, along with the water and the sultanas. Leave to simmer for about 30 minutes, stirring occasionally to prevent it from catching. Season to taste, garnish with coriander leaves and serve with basmati rice and lime wedges for squeezing over.