Extracted from Ammu by Asma Khan (Ebury Press, £26). Photography by Laura Edwards
Navratan Korma
Navratan is a traditional South Asian style of gem-setting based on nine different precious stones
This korma is made up of nine colourful vegetables and is a great way to use up odd veg from your fridge. Try red, yellow and orange peppers, aubergine, courgettes, baby sweetcorn, mangetout, cabbage and spinach. Or, you could par-boil some carrots, parsnips, potatoes, French beans and pumpkin, then add red pepper, peas, sweetcorn and purple sprouting broccoli. A comforting, creamy (and extremely nutritious) curry that is ideal for children, too!
Serves
6
Ingredients
- 1kg mixed vegetables
- 6 tbsp vegetable oil
- 2.5-cm piece of cassia bark
- 2 green cardamom pods
- 1 clove
- 1 large bay leaf
- 2 large onions, cut in half and thinly sliced
- 3–4 garlic cloves, crushed
- 6-cm piece of fresh ginger, grated
- 2 tsp ground coriander
- 1 tsp chilli powder
- 1/2 tsp sugar
- 2 tsp salt
- 250g full-fat Greek-style yoghurt
- 400ml thick coconut milk
- 2 tbsp ground almonds
Method
- Cut all the vegetables into evenly sized pieces and set aside on a tray.
- Heat the oil in a deep pan over a medium–high heat. Add the cassia bark, cardamoms, clove and bay leaf, then immediately add the onions and fry until golden brown.
- Add the garlic and ginger and stir for one minute. Then add the ground coriander, chilli powder, sugar and salt and stir for two minutes.
- Add the yoghurt, lower the heat to medium and stir until most of the liquid has evaporated. Add all the vegetables, stir and cook until tender. If the vegetables start to stick, add a splash of water. When they are cooked, add the coconut milk and ground almonds, and stir until the gravy thickens.
- Taste and adjust the seasoning before serving. This korma goes very well with any kind of rice or pulao, and is a great accompaniment for meat or fish.
Extracted from Ammu by Asma Khan (Ebury Press, £26). Photography by Laura Edwards
