Romanesco & Chickpea Korma

By Jen Booker

October 6, 2018

  • Prep: 20 mins
  • Cook: 45 mins
  • Yields: 2

Ingredients

20g flakes almonds

1 leek

30g coriander

1 chilli

1 garlic clove

1 piece turmeric (1tsp if using dried)

125g cherry tomatoes

125g brown basmati rice

2 tbsp vegan korma paste

1 tsp mustard seeds

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground ginger

1 can coconut milk

1 cinnamon stick

1 can chickpeas

1 romanesco (or broccoli if you can't find it)

1 lime

Rapeseed oil for frying

Salt & pepper

Directions

1Put a medium saucepan of salted water on to boil

2Put the almonds in a large dry saucepan

3Gently heat, stirring often, until toasted and set aside

4Trim and halve the leeks then finely shred

5In the same saucepan heat 2 tbsp of oil and gently fry the leeks for 10 minutes, stirring occasionally

6Add a splash of water if it looks too dry

7Cut the coriander leaves off the stalks.

8Finely chop the stalks and add to the leeks

9Keep the leaves

10Deseed and finely shop the chilli

11Peel and finely grate the garlic and 1 tsp of turmeric

12Halve the tomatoes

13Rinse the rice in a sieve

14Boil the rice for 20 mins or until tender

15Stir in the turmeric, garlic, korma paste, spices and chilli into the leek

16Fry for a couple of minutes

17Add the coconut milk, tomatoes and cinnamon stick

18Rinse the chickpeas in a sieve and add to the curry

19Simmer for 10 minutes

20Chop the romanesco (pr broccoli) into florets and roughly chop the coriander leaves

21Add the romanesco to the curry

22Cook for 8-10 minutes until just tender

23Drain the rice, remove the cinnamon stick and stir in most of the coriander

24Check the seasoning and add a squeeze of lime to taste

25Serve the curry with the rice sprinkled with remaining coriander

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