Who can resist this classic korma made with six different types of vegetables and beans, wrapped in spice and all things nice, like coconut milk and tahini. I don’t often use onion, but this mix welcomes some heat. Soft tofu brings protein and a smooth, soft bite, valuable for those missing meat.
prep time 1 hour
serves 6 – 8
drizzle of oil
200g red onion (roughly chop into 2” pieces)
750g sweet potato (two medium) , chop into 1” pieces
one can coconut milk
one jar of korma paste
300g tofu, cubed
525g cabbage (standard cabbage!) , shredded
one can chickpeas, drained
260g spinach
300g couscous, or rice
tahini
Drizzle oil in deep frying pan on a medium heat. Fry onion and potatoes for a few minutes. Pour on coconut milk and jar of korma paste. Boil gently for 15 minutes, or until potatoes have begun to soften, stirring occasionally to prevent sticking. Add tofu and stir in. Add cabbage and chickpeas, and put lid on. Allow cabbage to steam for 15minutes. Mix cabbage gently into the curry. Add spinach and put lid on. When it wilts stir into the mix. Prepare the couscous, and serve curry with a dollop of tahini.
Sarasvati Flow 