Korma is one of Britain’s favourite curries. It’s creamy, coconut characteristics have made it a household name. After settling in from his first busy month here at Westcountry Spice, our brand new development chef – Martin Tyrrell was keen to get cooking his first recipe for our website.
“The reason I chose Korma as my first recipe, was because I feel as though, although it’s a mild curry, it has an amazing spice profile. If you feel daunted by the prospect of cooking curry for the first time, this is a great introduction.”
- 1 Packet of Westcountry Spice Organic Korma Paste
- 2 tbls sunflower oil
- 2 large Onions finely diced
- 3 mixed colour peppers cut into strips
- 500ml vegetable stock
- 100g Westcountry Spice Coconut cream
- 6 large vine ripened tomato’s cut into thirds
- 500g pre cooked sweet Potato’s cut in half
- 1 small bunch fresh coriander roughly chopped
- 100g roasted cashew nuts
1. Begin by placing a large heavy based pan onto a medium high heat. Once hot, place the oil into the pan, followed by the diced onions. The onions are going to give the curry a delicate sweetness. You want to cook them well, but without giving them any colour.
2. Continue to cook the onions on a medium heat for 5 minutes, stirring often. When the onions are soft and translucent, you can then place the pepper slices into the pan, give them a good stir and continue to cook for a further 3-4 minutes.
3. Once the peppers have started to cook, add in your Westcountry Spice Korma Paste. This will take a moment to start to melt, and then give it a good stir.
4. Once all of the paste has been thoroughly mixed in, add the stock into the pan and cook until two/thirds of the stock has evaporated. The reason behind putting the stock in with the paste, is to give the curry body, and an almost saucy element to the final curry.
5. Continuing on a medium heat, add in the tomatoes and continue to cook until they just start to break down – this won’t take long! Once at this stage, add in the coconut cream and leave the cream to dissolve into the curry – again, this will not take long!
6. Finally add the cooked potatoes, 3/4 of the coriander and 3/4 of the cashews (reserve some back to sprinkle on top at the end) to the curry and then remove from the heat. Check the curry for seasoning and make sure you are happy with it.
7. To serve, we’d plate it with the remaining coriander and cashew nuts, with some boiled basmati rice on the side. Keep an eye out for our recipe coming out soon: ‘How to boil perfect rice every time’!
The curry should have a slight yellow tinge too it and it should taste creamy and rich with a subtle spice taste of coriander and Tumeric.
This could also be classed a quick and simple supper. If you wanted to make this a more substantial meal, then you could add a selection of cooked beans, lentils and chickpeas. For a lighter curry, you could add in some freshly cooked green vegetables (such as Green Beans, Mange Tout, Spinach etc).