Vegetable Korma with Quick Mango Chutney - Sweet Crunchy Recipe

Vegetable Korma with Quick Mango Chutney - Sweet Crunchy Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Difficulty 2
Serves 4

Ingredients

  • 1tbsp rapeseed oil
  • 1 onion, peeled and halved
  • 1tsp cumin seeds
  • 1tsp turmeric
  • 2tsp Garam masala
  • 3 cloves garlic, peeled and halved
  • 2 inch piece fresh ginger, peeled and halved
  • 2 red chillies, halved
  • 2 tomatoes, roughly chopped
  • 2-3tsp Canderel Sweet Crunchy Stevia
  • 300ml/1/2 pint hot vegetable stock
  • 400ml reduced fat coconut milk
  • 420g can chickpeas, drained and rinsed
  • 1 cauliflower, cut into florets and steamed or lightly cooked in boiling salted water until just tender and drained well
  • Handful frozen peas, defrosted (optional)
  • Handful of coriander leaves
  • FOR THE MANGO CHUTNEY
  • 1 fresh mango, peeled, stoned and cut into bite sized pieces
  • 2tsp green crunchy
  • 2tsp Nigella seeds

Method

  1. Blitz the onions in a food processor until very finely chopped, heat a drizzle of the oil in a large heavy based pan, add the onions, season well  and stir in the cumin seeds, turmeric and garam masala and cook for 2-3 mins to soften. Now blitz the garlic, ginger and chilli in the food processor then stir this into the onion mixture and cook for a few more mins.
  2. Whiz the tomatoes up in the food processer, add these to the pot along with Canderel Sweet Crunchy Stevia, stir and cook for 2-3 mins then add the hot stock and bring to the boil and bubble for 5 mins then tip it all into the food processor and whiz until smooth then add back to the pan (you can skip this step if you wish but it does make a nice smooth korma sauce)
  3. Simmer gently and slowly add the coconut milk, stirring as you go and continue cooking on a low heat for about 15 mins until it begins to thicken a little then stir in the chickpeas, cooked cauliflower, peas if using and half coriander, warm through and serve with steamed rice and mango chutney, sprinkle over the remaining coriander to serve.

For the quick mango chutney

Add the mango to a pan along with the Canderel Sweet Crunchy Stevia and about 2tbsp of water, heat gently until the mango starts to break down, adding more water if needed, mash with a fork slightly then tip in the nigella seeds and stir. Serve on the side with the curry

Cook’s tip.. choose your favourite vegetables for this, butternut squash, potato and carrots would work well in this dish.

Cook’s tip.. do keep the heat fairly low when adding the coconut milk and add it slowly – as reduced fat coconut milk is more susceptible to splitting