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
2leeks(green part only, approx. 200 g)
20gfresh ginger
1fresh chilli
1courgette(max 260 g)
750gpotatoes
100ggreen beans
240gcoconut milk
1tbspgluten-free rice-based miso(mixed with 400 ml hot water)
2tbsptamari
1lemon(juiced)
1tbspmaple syrup
2tspground cumin
2tspground coriander
1tspground turmeric
4tspmedium curry powder
2tspsalt
½tspblack pepper
150gcooked chickpeas
15gfresh coriander(a small bunch)
Optional
A couple of gluten-free pitta breads(to serve)
Instructions
If serving with rice, start cooking the rice first.
Finely chop the green parts of the leeks. Peel and finely chop the ginger. Finely chop the chilli, removing the seeds if you prefer it less spicy. Chop the courgette into bite-sized pieces, and chop the potatoes into small bite-sized pieces for quicker cooking. Finely chop the tomatoes and cut the green beans in half.
Heat the oil in a large (4-litre) pot over high heat for 2 minutes. Reduce the heat to medium and add the leek, tomatoes, ginger, chilli, and 1 teaspoon of salt. Stir regularly, keeping the lid on, and let the vegetables sweat for about 10 minutes.
Check regularly and add a little water if anything starts to stick.
Add the courgette, potatoes, and chickpeas, and turn the heat up to high. Cook for 3 minutes, stirring regularly.
Add the coconut milk, prepared miso stock, tamari, maple syrup, lemon juice, cumin, coriander, turmeric, curry powder, remaining teaspoon of salt, and black pepper.
Stir well, bring to a boil, then reduce the heat and add the green beans. Simmer on low heat for about 5 minutes.
Check if the potatoes are cooked through before serving.
Finely chop the fresh coriander, including the stalks, and add just before serving.
Serve with rice and, optionally, gluten-free pitta breads.