Creamy, rich and super tasty Korma without all that ghee and cream business.
One of Jane’s creations here that will eclipse any former notion you have of what a korma should taste like, in a very good way. The influence for this came from the brilliant ‘Shoshoni Cookbook’ that we are loving at the minute. Our cookbook library has recently been vastly extended, we now own four, this being our favourite. We have made several Beach House touches to the dish and we are certain that the wonderful folk at the Shoshoni Yoga Retreat will not mind.
Usually, food served in Yoga retreats is rather amazing and very healthy, normally adhereing to the ayurvedic methods of food preparation. Most food made are what is called sattvic in nature, meaning that they do not stimulate the body or mind and posses only good energy, are clean and pure and enhance the power of the body and mind. The cooks in Yoga centres and the like have alot of responsibility, normally dealing with many special dietary requirements, this normally makes them very well versed in all things nutrition and always cooking to a tight budget, getting the maximum flavour and texture from the produce available. I have only had amazing food in yoga retreats, always with the added bonus of it being nourishing to the body and mind. Jane cooked this dish to recreate that positive atmosphere in the Beach House and it worked a treat.
I ate quite a few sweet curries in India, especially in the Gujarat region, but they are normally not my favourites, Jane toned that side of things down here but you may like it sweeter. Jane has a pronounced sweet tooth and found it sweet enough, so make of that what you will.
Due to having such a corker of a night we forgot to take pictures of the food so these are actually of the leftovers. We ate the dish with roast garlic flatbreads and cumin raita, but here I’ve served the Korma on a bed of spinach, a lot lighter and healthier for a Monday evening bite.
The Bits – Enough for 6
1 onion (cut in large slices)
3 small sweet potatoes (cut into chunks)
2 potatoes (boiled and cut into chunks)
1 medium carrot (thinly sliced)
3 cups sweet corn kernels
1 green peppers (cut in half and seeded)
3 large tomatoes (chopped)
2 tbs grated ginger
2 teas ground cumin
1/3 teas ground cardamom
1 teas ground coriander
1 teas turmeric
2/3 cup grated coconut (desiccated will do here)
1/2 cup almond milk
1 tbs brown rice syrup or other sweetener
1 1/2 teas sea salt
Begin to fry off your vegetables, making them nice and caramelised.
Start with the sweet potato in a frying pan on medium heat, a little oil, then fry and stir for 3 minutes, then add your onions and peppers. Use your largest pan, so that the vegetables are not tightly packed in. Once all have a nice colour and are softened, set aside, should take around 10-15 minutes.
Make your masala, place onions, tomatoes and peppers in a blender with your spices and blitz until smooth.
In a large saucepan, warm and simmer your masala for 5 minutes, then add potatoes, carrot, corn, coconut and sweetener. Season to taste and simmer gently for 10 minutes. Stir in the almond milk.
With your favourite curry condiments, a nice savoury raita would go down a treat here. We had ours with garlic flat breads (recipe to follow soon hopefully!)
We Love It!
A really surprising dish that is easy to get together and has a delicious, satisfying flavour; all that roasted vegetables and a potent masala makes for flavour fireworks!
Sweet corn is a gluten free cereal and for its sweetness, relatively low in carbs. Corn is a great source of dietary fibre, but should be avoided by diabetics as it has a high glycemic index.