Speedy Veggie Korma
Speedy Veggie Korma

Ingredients

Method

  • 3 onions, sliced
  • 3 cloves of garlic, sliced
  • Knob of butter
  • Thumb-sized piece of ginger, grated
  • Crushed seeds of 10 cardamom pods
  • 1 tsp ground cumin
  • 1⁄2 tsp turmeric
  • 2 pinches of cinnamon
  • Big pinch of chilli powder
  • 3 bay leaves
  • 650g mushrooms
  • 250g spinach
  • Handful of skinned hazelnuts
  • Handful of raisins
  • 200g yoghurt
  • 150g creme fraiche
  • Rice and breads to serve
  • Heat the butter in a pan, and add the onions, garlic, and ginger. Cook gently to soften, then stir in the cardamom seeds, along with the cumin, chilli, turmeric, cinnamon, and bay leaves.
  • Cut the mushrooms, and add them to the pan. Once they have softened, add about 200ml of water, then simmer for about 15 minutes. Meanwhile, wilt the spinach in a separate pan for a couple of minutes, then add them to the mushrooms along with the hazelnuts, raisins, yoghurt, and creme fraiche. Cook for a few minutes more, then serve with rice and flatbreads.
30 mins
4 serving
This recipe pairs perfectly with the Impressionist Riesling 2020 from Eden Valley, Australia.

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