Kormas are popular for a reason – you really can’t go wrong with mixing tomato, mild curry flavours and plenty of fresh vegetables!
The base is made in minutes and the squash cooks super fast at a high heat once diced into small cubes. Use pumpkin or sweet potato instead of the squash as you like. Regular potatoes could also be used or a mix of squash and potato. Go mad and even try purple potatoes…yes they are a thing and even grown really well in Ireland by Ballymakenny Farm in Drogheda.
These korma also works great as a meat-free sausage roll mixture. Use the less liquidy mix and spread in the centre of pastry, roll over the pastry to seal, cut into generous rolls and bake in the oven for 20 minutes.
Add in some chicken, beef or tofu as you like to the korma.
- 1 tbsp oil
- 1 red onion, finely diced
- 1 tsp cumin
- 1 tsp curry powder
- 1 tsp ground ginger
- 1 medium squash, pumpkin or sweet potato, cubed
- 1 x 400g tin chickpeas, drained and rinsed
- 50g tomato paste
- 2 tsp dried veg stock or 1/2 veg stock cube
- 200ml water
- 250g spinach, roughly chopped
- 50g fresh coriander, roughly chopped
- Heat the oil in a large saucepan over a medium heat. Add the onion and cook until softened through.
- Stir through the spices until fragrant.
- Stir in the squash, chickpeas and tomato paste. Cover with the veg stock and water.
- Bring to a gentle simmer without a lid and cook for 25 minutes or until the squash begins to soften. Make sure to stir the pot regularly as the liquid will reduce.
- Stir in the spinach and coriander until the spinach begins to wilt.
- Serve with a dollop of yoghurt and pickled red onions.