500gr. Butternut, peeled & cubed
300gr. Carrots, peeled & diced
100gr. Almonds, raw or roasted
100gr. Cashew Nuts, roasted
2 Cloves of Garlic
Thumb sized pieces of Ginger, grated or chopped
½ Cup of Water
2 Fresh Bay Leaves
10 Curry Leaves
1 Medium Onion, chopped
3Tbsp. Olive Oil or Ghee
1/4tsp Cinnamon Powder
Pinch of Clove Powder
2tsp. Cumin & Coriander Powder
½ Cup of Yoghurt
Pinch of Saffron, soaked in 30ml. of water
¾ Cup of Water or Stock
Juice of ½ a Lemon
Fresh Coriander to serve
Start by making the nut paste: Place the chilli, almonds, cashew nuts, garlic, ginger & water into a food processor and process until you have a smooth paste. Set aside until needed.
Heat up a shallow pot over a high heat and add the bay leaves and curry leaves. Allow to roast for a few minutes or until you start to smell their aromas. Add the olive oil to the pot followed by the chopped onion. Allow to cook for a few minutes until the onions have softened.
Now add the cinnamon, clove, cumin & coriander powder, stir and allow to cook for a minute.
Spoon the nut paste into the pot and stir. Add the soaked saffron together with the yoghurt and stir well to combine. Now add the water or stock to the pot and stir briefly. Allow to cook for about 5 minutes while slowly stirring.
Add the chopped butternut & carrot to the pot, stir and bring the korma to boiling point. Place a lid on and turn the heat down to a gentle simmer. Make sure you stir occasionally to prevent the nut paste from catching on the base of the pot. Gently cook for about 30 minutes or until the vegetables are al dente.
Tips: You can add more water or stock during the cooking period if it seems a bit dry. If you prefer the vegetables to be soft cook for an extra 10 minutes with the lid on.
Season with salt, coriander & fresh lemon juice. Serve with rotis, naan or basmati rice.