This was an experiment! I knew what I wanted to make but I was shaky on the steps tospices get there! I should not have worried as it turned out very nicely. As a former colleague would say: “Tasty business. Very tasty indeed!”

The Teen was hankering after Korma. Being vegan, that is not readily available. Looking at a range of recipes, I wondered ‘What if I leave out the desiccated coconut and single cream and use coconut milk? And if I do this, how much would I use as a substitute?’ I added a bit, tasted. Then another bit. Tasted. Eventually, I chucked the whole tin in and it seemed I had thinned it out. I need not have worried. As it simmered, the taste deepened. Phew!

What vegetables did I use? Anything I found in the fridge and vegetable trays!

Substituting ingredients from traditional Kormas means that this can never be taken as authentic but in our opinion, it comes quite close in tastiness.

This took some time to make because I made the curry paste first but we think it was worth it. Due to the fact that there is a high concentration of onions, garlic and ginger in the paste, I did not add any into the Korma

2 tbsp, sunflower oil
Selection of vegetables, cut into pieces to cook at similar times
1/3 of homemade curry paste
1 heaped tbsp, tomato puree
1 tsp, sugar
1 tin, coconut milk
Black pepper and sea salt
Toasted blanched almonds to serve

1. Heat the oil in a medium sized pan
2. Fry the vegetables for 2-3 minutes
3. Add in the tomato puree, sugar, curry paste and cook for a couple of minutes to ensure all the vegetables are covered
4. Add in the coconut milk and season with salt and ground pepper
5. Simmer gently for thirty minutes
6. Serve with boiled basmati rice or naan bread


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