About the Recipe
This is so divine and easy, once you have the korma powder, I've used for dinner parties, mid week meal, special family meals and all by myself! Basically it's perfect for any meal!
1 tsp of each of the following spices and seeds coriander seeds, cumin seeds, fennel seeds, mustard seeds, fenugreek seeds, cardamon seeds, poppy/nigella seeds, ground cinnamon, ground ginger, ground turmeric, ground cloves
2 large sweet potatoes
Ghee or coconut oil
2 tsps of ground almonds
2 tablespoons of chopped leek (or onion) .
1 teaspoon of chick pea flour
1/4 tsp asafoetida.
A cup of vegetable stock and a cup of coconut milk
2 chopped dates
2 tablespoons each of chopped coriander and organic plain yoghurt.
Squeeze of fresh lime juice
For dairy free, omit yoghurt and add 2 tablespoons of cashew butter, use vegetarian ghee.
Grind the spices and seeds together and store in a jar. It will last about 4wks if you store in a cool place.
Sweet Potato Korma
Chop up the sweet potatoes and drizzle with ghee or coconut oil, roast in oven until nicely cooked. In a pan, heat 2 tablespoons of ghee over low heat, add 1 tablespoon of Korma Powder, stir for 2-3mins until fragrant, add ground almonds, and chopped leek (or onion) . Stir cooking for 3-4mins then add chick pea flour and asafoetida. Cook for 2mins then stir in a cup of vegetable stock , seasoning and a cup of coconut milk with the chopped dates. Whisk until smooth and adjust stock/coconut milk to desired creaminess. Stir in chopped coriander and organic plain yoghurt. Add the warm sweet potatoes and ensure well coated. Serve immediately with a squeeze of fresh lime juice on top.
Works well on its own or with fluffy basmati rice. You can of course adapt this to cook with chicken breast if preferred.