Creamy veggie korma

• vegetable oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• cardamom pods↗3

  bashed

• ground cumin2 tsp tsp

  and coriander

• ground turmeric↗½ tsp tsp
• green chilli↗1

  deseeded (if desired) and finely chopped

• garlic clove↗1

  crushed

• ginger↗thumb-size piece

  finely chopped

• mixed vegetable800g g

  such as carrots, cauliflower, potato and courgette, chopped

• hot vegetable stock↗300-500ml ml
• frozen peas↗200g g
• yogurt↗200ml ml
• ground almonds↗2 tbsp tbsp

  (optional)

• raw chicken breast↗½ small

  per portion

• toasted flaked almonds↗

  chopped coriander, basmati rice or naan bread

Step-by-step instructions

1. 1

   Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins.

2. 2

   Divide the mixture appropriately between two pans if serving vegetarians and meat eaters. Chop the chicken into small chunks and stir into one pan. Add the stock, dividing between the pans appropriately, and simmer for 10 mins (if only cooking the veggie version in one pan, use 300ml stock; if dividing between two pans, add 250ml to each). Divide the peas, if necessary, and add, cooking for 3 mins more until the veg are tender and the chicken is cooked through.

3. 3

   Remove from the heat and stir through the yogurt and ground almonds, if using. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.