Cauliflower, Vegetable & Chickpea Korma - Vegan Recipe Club

Ingredients

• Stage 1 – Paste
• 2 small tomatoes, chopped roughly
• 1 medium onion, peeled and chopped roughly
• 3 large cloves of garlic
• 2cm/1inch piece ginger, peeled and grated (use the edge of a teaspoon to peel, much easier than a knife)
• Stage 2
• 1 can coconut mik, regular or light
• 1-2 tsp garam masala
• ¼-½ tsp mild chilli powder
• ½ jar Patak’s Korma Paste
• 1 tbsp lemon juice
• ½ tsp salt or more to taste
• ½ tsp black pepper
• Stage 3
• ½ large cauliflower or one small cauli
• ½ medium courgette, chopped into medium chunks OR 1 small sweet potato, peeled and diced small
• 1 cup frozen peas
• 1 tin chickpeas (or 1¾ cups home-cooked)
• 1 large handful of roasted, salted cashews (Value work fine) 1 handful fresh coriander, finely chopped (the quantity is pre-chopping)
• Optional
• 120g mushrooms, sliced
• 1 large pepper – any colour but green – de-seeded and chopped into medium chunks
• 1 large handful of French green beans – frozen are great and good value
• 1 small-medium aubergine, chopped into medium small cubes