When I started testing out different korma recipes then I was baffled by the amount of time an effort that goes in. Being the impatient young woman that I am, this was clearly not the way for me, so I opted to create a recipe with sooooo many less ingredient and soooo much less time but still very very tasty.
For 3-4 people
Time: 1 hour
Ingredients
1 tbsp coconut oil
1 medium sized yellow onion, finely chopped
4 garlic cloves, minced
1 tbsp grated ginger
200 ml chopped tomatoes
2 tbsp curry powder
1 tsp Garam masala
1 can (400 ml) full fat coconut milk
1 medium sized sweet potato, diced
80g raw cashew nuts
80g kale, roughly chopped
salt, to taste
freshly ground Tellicherry pepper, to taste
To serve:
200g jasmine rice, cooked to package instructions
handful of fresh coriander
1-2 pieces of flatbread/naan bread
Method
Heat the coconut oil in a heavy-bottomed pan. Add the onion, garlic and ginger and cook for 4-5 minutes. Add the chopped tomatoes, curry powder, Garam masala, coconut milk, sweet potato and cashew nuts and let simmer for 20 minutes. When the sweet potato is almost soft, add the kale and simmer for 10-15 more minutes. Season with salt and Tellicherry pepper and serve over jasmine rice and naan bread, topped with cilantro. Enjoy!