Butternut And Chickpea Korma Recipes

BUTTERNUT KORMA WITH MINI NAANS

Steps:

• Heat the oven to 180C/200C fan/gas 4. Toss the butternut squash in the oil and roast for 30 mins until the cubes are browned at the edges.
• Put the onion, garlic and ginger in a food processor and blitz to a paste. Tip into a large high-sided frying pan with 3 tbsp water and cook for 5 mins. Add the korma paste and cook for a further 2 mins until aromatic. Add the almonds and stock and bring to a simmer.
• Add the roasted squash and simmer for 10 mins, then stir in the cream and some seasoning. Scatter over the flaked almonds and serve with rice and mini naans.

BUTTERNUT AND CHICKPEA KORMA

Steps:

• Korma sauceHeat the olive oil and butter in a medium-size saucepan over medium-high heat. When the butter foams, add the onion and cook for 5-8 minutes, stirring often, until the onion softens and is golden. Add the ginger, garlic and spices and cook for 2-3 minutes or until fragrant. Take care not to let the garlic burn. Add the honey, maple syrup or sugar, coconut milk and ground almonds, stir well and bring to a simmer.Remove from the heat and take out the cinnamon stick and cardamom pods. Put the mixture in a blender and allow to cool for a few minutes before blending until smooth. Return to the pan.Vegetable mixAdd the butternut or pumpkin and chickpeas to the sauce, then leave to simmer with the lid off for 15-20 minutes or until the butternut is tender. Once the butternut is cooked and the sauce has thickened, stir in the spinach or peas and season with salt and pepper. Add extra honey, maple syrup or sugar or a squeeze of lemon juice if using.To serve Prepare the rice according to the packet instructions then spoon into warmed bowls. Add the curry topped with fresh coriander and rotis on the side.

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

CHICKPEA AND BUTTERNUT SQUASH CURRY

Steps:

• Add the butternut squash, salt, and pepper, and sauté for 5 to 6 min, or until golden brown. Add the ginger and garlic, and sauté for 2 to 3 min, or until fragrant. Add the cauliflower, green beans and chickpeas, and sauté for 2 min. Add the water and cook for 3 to 5 min, or until the vegetables are tender yet crisp. Stir in the Patak's® Korma Cooking Sauce and bring to a simmer. Cover and let simmer for 5 to 8 min, or until vegetables are tender. Stir in the baby spinach and coriander. Garnish with flaked coconut. Serve with Patak's® chutney and lemon wedges, if desired.

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!