Butternut And Chickpea Korma Recipes

CHICKEN, CHICKPEA AND BUTTERNUT KORMA

Steps:

• Chop 250g Onion and 350g Butternut Squash into 1cm cubes and add to a deep wide pan on a medium heat with 2 tbsp Veg Oil and 1 tbsp Sea Salt Flakes.
• Fry gently for 5 to 10 minutes until the onion has softened and the butternut is little golden.
• Meanwhile, cube 750g Chicken Breast into 2-3 cm chunky pieces and add to the veg once its ready.
• Fry gently for another 5 minutes.
• Add a 70g Korma Paste and continue to fry for another couple of minutes. The spices need to cook out a little before the liquid is added.
• Add 400ml Light Coconut Milk, 240g Tinned Chickpeas and 400ml Water to the pan. Bring to a simmer and leave for 10 to 20 minutes. You may want to stir occasionally to make sure nothing is sticking.
• In the meantime, mix 3 tbsp Cornflour with a little water to make a slurry.
• Once the butternut squash cubes are tender and the chicken is firm, add the cornflour slurry to the sauce. Continue to stir until the sauce has thickened a little. (If you want to add ground almonds, add them at this stage).
• And serve!

BUTTERNUT AND CHICKPEA KORMA

Steps:

• 1. Add the olive oil and butter to a medium-sized saucepan over medium-high heat. When the butter starts to foam, add the onions and cook for 5-8 minutes, stirring often, until the onions have softened and are golden. Add the fresh ginger and garlic with all of the spices and cook for 2-3 minutes or until fragrant. Take care not to let the garlic burn. 2. Add the sugar, coconut milk and ground nuts, stir well and bring to a simmer. 3. Remove from the heat, transfer the mixture to a blender (remove the cinnamon stick and cardamom pods first) and allow to cool for a few minutes before blending until smooth and then return to the pan. 4. Make the rice and set aside. 5. Add in the butternut and chickpeas, leave to simmer with the lid off until the butternut is tender, 15-20 minutes. 6. Once the butternut is cooked through and the sauce has thickened, stir through the chickpeas and spinach/peas if adding, adjust the seasoning and add in extra sweetener or a squeeze of lemon juice if necessary. Serve the curry and cauli rice in warmed bowls topped with fresh coriander and the chapatis on the side. Notes You could also add in 300g firm tofu, cut into cubes and fried until golden and then stirred through just before serving. A tip with fried tofu is to make sure drain any excess liquid before frying, to do this, lay the tofu on a double layer of kitchen paper set on a plate, top with another double layer of paper and then something heavy like a cast-iron pan. Leave to stand for 10-15 mintues to drain before cutting into slices or cubes and frying in a little oil until golden on all sides. Photo Credit Henk Hattingh