This is a lovely, simple coconut korma with a rich sauce. It is not spicy and is a hearty crowd-pleaser. It's also low FODMAP so what's not to love? Enjoy!
Takes 40 minutesminutes
Serves 4
Ingredients
Brown basmati rice to serve
1tbspoil
4tomatoes
2leeksgreen part only (approx 200g)
20gfresh ginger
1fresh chilli
1courgette(260g max)
750gpotatoes
100ggreen beans
240gcoconut milk
1tbspmiso400ml hot water mixed with 1 tbsp of gluten free miso - rice based miso
2tbspof tamari
1lemon juiced
1tbspmaple syrup
2tspground dried cumin
2tspground dried coriander
1tspground dried turmeric
4tspground dried medium curry powder
2tspsalt
½tspblack pepper
150gcooked chickpeas
15gfresh corianderA small bunch
Optional: a couple ofgluten-free pitta breads to serve
Instructions
If you are serving this dish with rice, put your rice on first.
Finely chop the green of the leeks, peel and finely chop the ginger. Finely chop the chilli, removing the seeds if you don’t like it spicy. Chop the courgette into bite-sized pieces and chop the the potatoes into small bitesize pieces so they cook quicker. Finely chop the tomatoes and the green beans in two.
Put the oil into a family-size pot (4 litres) over a high heat for 2 minutes to heat the pot and oil. Reduce the heat to a medium heat and add the leek, tomatoes, ginger, chilli and 1 teaspoon salt. Stir regularly, keeping the lid on and leave to sweat for about 10 minutes. Check regularly and add a little water if the anything starts to stick to the bottom.
Add the courgette, potatoes and chickpeas and turn the heat up high. Cook for 3 minutes, stirring regularly.
Next, add the coconut milk, veg stock, tamari, maple syrup, lemon juice, cumin, coriander, turmeric, curry powder, remaining 1 teaspoon of salt and black pepper put the lid back on and bring to the boil, add the green beans and reduce heat and leave to simmer over a low heat for about 5 minutes.
Check that potatoes are properly cooked before serving.
Finely chop the full bunch of fresh coriander, stalks and all, and add just before serving.