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PrintIngredients
For 4 Person(s)
Marrowfat Pea and Squash Korma with Yoghurt
- 2 tbsp vegetable oil
- 1 red onion, peeled and chopped
- 4 cardamom pods, crushed
- 3 tsp ground coriader
- 3 tsp cumin seeds
- 2 tsp ground cumin
- 1 tsp turmeric
- 1 green chili, finely chopped
- 3 cloves garlic, peeled and crushed
- 1 tbsp fresh ginger, grated
- 400 g peeled butternut squach
- 200 g cauliflower florets
- 1 large red pepper
- 2 tin marrowfat peas, drained
- sea salt and black pepper
- 600 ml vegetable stock
- a small pot of greek yogurt
- 2 tbsp ground almonds
- 3 tbsp flaked almonds, to serve
- a handful of coriander, chopped
- rice and naan bread to serve
Directions
Heat oven to 150C/gas 2.
Heat the oil in a large pan, add the onion and all the spices and cook over a very low heat for 5 minutes. Then add the chilli, garlic, ginger and fry for a minute then add the squash, cauliflower and pepper, season well with sea salt and black pepper, and pour over the stock, cook for 1 hour and 20 minutes, or until the vegetables are tender. Then stir in the peas, yoghurt and ground almonds, season and heat through for a further 10 minutes.
To serve, scatter with toasted flaked almonds and coriander leaves.
Serve with naan bread and rice and more yoghurt if required.
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