Easy Veggie Korma
Easy Veggie Korma

Ingredients

Method

  • 3 onions, chopped
  • 3 cloves of garlic, chopped
  • A knob of butter
  • A thumb-sized piece of ginger, grated
  • 10 green cardamoms, seeds removed and crushed
  • 1 tsp ground cumin
  • A pinch of cinnamon
  • 1 cinnamon stick
  • A pinch of ground chilli
  • 3 bay leaves
  • 650g mushrooms, chopped
  • 250g spinach
  • Handful of skinned hazelnuts
  • 2 tbsp golden sultanas
  • 200g plain yoghurt
  • 150g creme fraiche
  • Rice or naan to serve
  • Melt the butter in a deep pan, and gently fry the onions, garlic, and ginger. Add the crushed cardamom seeds to the pan along with the cumin, turmeric, cinnamon stick, ground cinnamon, chilli, and bay leaves. Toss in the mushrooms, cook for a few minutes, then cover with a lid and allow to soften and simmer away for 5 minutes.
  • Add 200ml of water to the pan, stir, and allow to simmer for 15 minutes. In a separate pan, quickly cook down the spinach until it has slightly wilted, then add to the pan with the mushroom curry. Stir in the nuts and sultanas, followed by the yoghurt and creme fraiche. Warm through and serve with your choice of rice or naan.
30 mins
4 serving
This recipe pairs perfectly with the Millton 'Riverpoint' Viognier 2018 from Gisborne, New Zealand.

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