This is a quick recipe for a Korma and it can be done with seasonal vegetables or soya chunks. This has coconut and almonds and is an aromatic and creamy curry.
1 Packet/Half a packet of Quorn Chunks/Soya chunks
Half a Packet of Whole Almonds*
A Quarter of a bar of Coconut Cream-Dissolved in 150 mls of hot water, put in the microwave for 2 minutes or less
1 Tablespoon of Mild Curry powder
2 Teaspoons of Mango Chutney
2 Teaspoons of Garam Masala
2 Cloves of Garlic Crushed
1 Onion sliced
Juice Of 1 Lime
Salt and Black Pepper to taste
Ginger, cut into pieces, About the size of two fingers
Upto Half a Carton of Cream
*Firstly, blanch the almonds. To do this pour hot water over the almonds, and leave for 15 minutes. After this, pour off the water,and holding an almond between your thumb and forefinger, and using a sliding motion, push the skin off the almond. Repeat as necessary, and place in a food processor/blender.
Peel and chop the onions, garlic, and ginger. Place them in the food processor/blender along with the almonds and curry powder. Squeeze the juice of a lime and some oil and blend to a thick paste.
Soak the soya chunks, in hot water if using.
Fry the paste, on a moderate heat for 10 minutes,and then add the coconut milk,and a little water if necessary. Add the soya chunks/quorn/vegetables. And simmer for 15 minutes. Add the mango chutney, cream and garam masala. Cook for 5 minutes. Check vegetables are cooked if using. And serve with basmati rice,naan bread, and salad. Enjoy!