Vegetable and Paneer Korma with Apricots
Vegetable and Paneer Korma with Apricots
Made With Our Korma Curry Paste
SERVES 2-3
10 MINS PREP
20 MINS COOK
Add this wonderful delicate vegetarian korma to your dinner repertoire. Vary the veg to what’s in season and make it vegan, if you prefer, see below.
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Tailored to Taste
A wonderful, creamy and delicate vegetable korma with some apricots for an added fruity bite. I have chosen these vegetables, but, really, you can use almost any other. You can also leave out the apricots or substitute them with another dried fruit. You can also keep it vegan and leave out the paneer and add some chickpeas instead. Serve with rice or naan bread.
Ingredients
- 50g of The Spice Tailor Korma Curry Paste
- 1 tbsp. vegetable oil
- 1/2 tsp. cumin seeds
- 1/2 medium onion, finely chopped
- 1 fat clove garlic, made into a paste
- 10g ginger, finely grated or chopped
- 30g cashew nuts
- 100ml coconut milk
- 100g paneer, cubed
- 75g plain yoghurt or 50g coconut yoghurt
- Salt to taste
- 3 dried apricots, sliced into 3 pieces each (optional)
- A drizzle of single or vegan cream (optional)
Vegetables
- 150g sweet potato cubed into 1” pieces
- 50g oyster or chestnut mushrooms (choose small ones)
- 30g fine beans, topped and tailed and cut into three lengthways
- 75g cauliflower, cut into 1” florets
- 25g frozen peas
Method
- Heat the oil to a non-stick saucepan, add the cumin seeds and cook until they have darkened. Add the onion and cook until translucent. Add the ginger and garlic, cook gently for another minute. Add the sweet potato and a good splash of water and some seasoning and bring to a simmer; cover and cook for 6-7 minutes.
- Add the remaining vegetables, except the peas, as well as the paneer and continue to cook covered for another 3 minutes.
- Meanwhile, blend the yoghurt with the cashews until smooth. Add to the pan and cook over a high heat, stirring constantly, until the yoghurt thickens and simmers a little. Now it won’t split. You don’t have to worry about this if using coconut yoghurt.
- Stir in the Korma Paste, peas, apricots (if using) and coconut milk. Simmer for 2-3 minutes, or until the vegetables are cooked to your liking.
- Add a splash more water if necessary. The sauce should be lightly creamy.
- Taste and adjust seasoning, stir in the cream and serve.
Tailored to Taste
A wonderful, creamy and delicate vegetable korma with some apricots for an added fruity bite. I have chosen these vegetables, but, really, you can use almost any other. You can also leave out the apricots or substitute them with another dried fruit. You can also keep it vegan and leave out the paneer and add some chickpeas instead. Serve with rice or naan bread.
Ingredients
- 50g of The Spice Tailor Korma Curry Paste
- 1 tbsp. vegetable oil
- 1/2 tsp. cumin seeds
- 1/2 medium onion, finely chopped
- 1 fat clove garlic, made into a paste
- 10g ginger, finely grated or chopped
- 30g cashew nuts
- 100ml coconut milk
- 100g paneer, cubed
- 75g plain yoghurt or 50g coconut yoghurt
- Salt to taste
- 3 dried apricots, sliced into 3 pieces each (optional)
- A drizzle of single or vegan cream (optional)
Vegetables
- 150g sweet potato cubed into 1” pieces
- 50g oyster or chestnut mushrooms (choose small ones)
- 30g fine beans, topped and tailed and cut into three lengthways
- 75g cauliflower, cut into 1” florets
- 25g frozen peas
Method
- Heat the oil to a non-stick saucepan, add the cumin seeds and cook until they have darkened. Add the onion and cook until translucent. Add the ginger and garlic, cook gently for another minute. Add the sweet potato and a good splash of water and some seasoning and bring to a simmer; cover and cook for 6-7 minutes.
- Add the remaining vegetables, except the peas, as well as the paneer and continue to cook covered for another 3 minutes.
- Meanwhile, blend the yoghurt with the cashews until smooth. Add to the pan and cook over a high heat, stirring constantly, until the yoghurt thickens and simmers a little. Now it won’t split. You don’t have to worry about this if using coconut yoghurt.
- Stir in the Korma Paste, peas, apricots (if using) and coconut milk. Simmer for 2-3 minutes, or until the vegetables are cooked to your liking.
- Add a splash more water if necessary. The sauce should be lightly creamy.
- Taste and adjust seasoning, stir in the cream and serve.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Korma Curry Paste
The heart of a korma is a creamy yoghurt sauce with mild warming spices - and our paste has all of those covered! Works really well with all ingredients.
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Restaurant quality meals in minutes
Explore the world through flavour today
Explore the world through flavour today
