Marrowfat Pea and Squash Korma with YoghurtFeatured

Marrowfat Pea and Squash Korma with Yoghurt


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


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.