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Indian Broccoli and Cherry Tomato Korma

by Happy Pear

 

Dave went to India last year, where he ate some of the best kormas he has ever had. Here’s his take on a quick-fire korma. We use broccoli here, but use cauliflower if you prefer. Lovely served with brown rice.

Preparation time
5 Minutes
 
Cooking time
10 Minutes
 

Ingredients

Serves: 3 People

  • 200g frozen peas
  • 1½ tbsp oil
  • 4 spring onions, thinly sliced
  • 3 garlic cloves, finely chopped
  • ½ fresh red chilli, deseeded and thinly sliced
  • 1 thumb-sized piece of fresh ginger, peeled and finely chopped
  • 2 medium heads of broccoli, florets chopped into bite-sized pieces
  • 1 large red pepper, finely chopped
  • 250g cherry tomatoes, quartered
  • 1 tsp cumin seeds
  • 1 x 400g tin of chopped tomatoes
  • 1 x 400ml tin of full-fat coconut milk
  • ½ lime, juice only
  • 1½ tbsp curry powder
  • 1 tbsp maple syrup
  • 1½ tsp salt
  • ½ tsp ground black pepper

To garnish:

  • 1 small bunch of fresh coriander, roughly chopped
  • handful of cashew nuts
  • chilli flakes

Directions

1. Put the frozen peas in a bowl of just-boiled water to thaw.

2. Heat the oil in a large pan set over a high heat. Add the spring onions, garlic, chilli and ginger and cook for 1½ minutes, stirring regularly. Add the broccoli, red pepper, cherry tomatoes and cumin seeds and cook for 2 minutes, stirring regularly. Add the drained, thawed peas and the remaining ingredients (except the garnish bits) and bring to the boil, then reduce to a simmer for 2 minutes.

3. Ladle the curry into bowls and garnish each serving with some chopped coriander, cashews and our favourite, chilli flakes

 
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