Veg Korma

Name: Veg Korma
Cook time: 40 min
Total time: 40 min
Cuisine: Asian, Indian
Ingredients: 750g potatoes,; 100g green beans; 1 small courgette, (260g max); 4 medium tomato,; the green of 2 leeks (approx 200g); 1 medium fresh chilli; thumb-sized piece of fresh ginger (approx 15g); 1 tbsp oil; 240g or ¾ of a 400ml tin of coconut milk; 2 tbsp of tamari,; juice of 1 lemon; 1 tbsp maple syrup; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground dried turmeric; 4 tsp curry powder; 2 tsp salt; ½ tsp black pepper; 150g cooked chickpeas; A small bunch of fresh coriander (15g); 400ml hot water; 1 tbsp of miso - gluten free rice based miso; Brown basmati rice; Optional: a couple of (gluten-free) pitta breads to serve

7 steps

Cook:40min

This is a lovely, simple coconut korma with a rich, well-seasoned sauce. This dish is not spicy and is a hearty crowd-pleaser. It goes great with brown basmati rice/short grain brown rice. Serves 4 | Takes 40 minutes | Max Low FODMAP portion 1 of 4

Updated at: Thu, 17 Aug 2023 12:09:24 GMT

Ingredients

4 servings

Miso stock (400ml)

400mlwater

hot

1 Tbspmiso

gluten free rice based miso

To serve

brown basmati rice

2pitta breads

gluten-free, to serve

Instructions

Step 1

If you are serving this dish with rice, cook your rice on first.

Step 2

Finely chop the green of the leeks, peel and finely chop the ginger. Finely chop the chilli, removing the seeds if you don’t like it spicy. Chop the courgette into bite-sized pieces and chop the the potatoes into small bite size pieces so they cook quicker. Finely chop the tomatoes and chop the green beans in two.

Step 3

Put the oil into a large wide bottom pan over a high heat for 2 minutes to heat the pan and oil. Reduce the heat to a medium heat and add the leek, tomatoes, ginger, chilli and 1 teaspoon salt. Stir regularly, keeping the lid on and leave to sweat for about 10 minutes. Check regularly and add a little water if the anything starts to stick to the bottom.

Step 4

Add the courgette, potatoes and chickpeas and turn the heat up high. Cook for 3 minutes, stirring regularly.

Step 5

Next, add the coconut milk, veg stock, tamari, maple syrup, lemon juice, cumin, coriander, turmeric, curry powder, remaining 1 teaspoon of salt and black pepper put the lid back on and bring to the boil, add the green beans and reduce heat and leave to simmer over a low heat for about 5 minutes.

Step 6

Check that potatoes are properly cooked before serving.

Step 7

Finely chop the full bunch of fresh coriander, stalks and all, and add just before serving.