Easy Vegetable Korma Recipe by Nadia Narain & Katia Narain Phillips

Ingredients

• thumb-sized piece of root ginger (approx. 50g), peeled and roughly chopped
• 3 garlic cloves, roughly chopped
• 1 red chilli, deseeded and roughly chopped
• 1 tbsp coconut oil
• 1 onion, finely chopped
• 2 tsp ground cumin
• 1 tsp ground turmeric
• ½ tsp ground coriander
• ½ tsp ground cinnamon
• 2 x 400g tins of coconut milk
• 1 vegetable stock cube
• ½ tsp salt
• 1 tbsp flour
• 1 small butternut squash, (approx. 650g), peeled and roughly chopped
• 1 cauliflower (approx. 350g), broken into florets
• 100g mangetout or sugar snap peas
• 1 big handful of cavolo nero or kale, chopped
• juice of 1 lime