Veggie korma

Name: Veggie korma
Total time: 1 h
Yield: 10
Ingredients: 500 g alliums (onions, leeks or a mixture of both); 30 ml olive oil; 2 tablespoons curry powder; 2 teaspoons smoked paprika; 1 kg mixed veg (Mediterranean, root, leafy); 750ml curry base sauce; 350ml white base sauce; 2 x 400 g tins chickpeas; 175 g plain yoghurt; lemon juice to taste

Fragrant, mild & creamy

“This delicious curry can be made with a variety of meat or veg – just use whatever you have to hand. For a meat version, simply swap out the chickpeas for chicken, lamb or beef. ”

Serves 10

Cooks In1 hour plus chopping

DifficultySuper easy

Tesco Community Cookery School with Jamie Oliver Vegetables Curry

Nutrition per serving

Calories 216 11%
Fat 7.5g 11%
Saturates 2.3g 12%
Sugars 11.2g 12%
Salt 0.3g 5%
Protein 8.8g 18%
Carbs 30.8g 12%
Fibre 4.8g -

Of an adult's reference intake

Tesco Community Cookery School with Jamie Oliver

By Jamie Oliver

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Ingredients

500 g alliums , (onions, leeks or a mixture of both)
30 ml olive oil
2 tablespoons curry powder
2 teaspoons smoked paprika
1 kg mixed veg , (Mediterranean, root, leafy)
750ml curry base sauce
350ml white base sauce
2 x 400 g tins chickpeas
175 g plain yoghurt
lemon juice , to taste

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Tesco Community Cookery School with Jamie Oliver

By Jamie Oliver

Tap For Ingredients

Method

Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
Peel (or trim) and roughly chop the alliums.
Place a pan large enough to hold all the ingredients on a medium heat with the oil.
Add the alliums, curry powder and smoked paprika. Cook for 15 to 20 minutes or until the alliums are golden and softened, stirring frequently.
Meanwhile, roughly chop the veg, keeping any leafy greens (if using) to one side for later.
Add the chopped veg (except the leafy greens, if using) to the pan and cook with a lid on for a few minutes, or until softened.
Note the liquid level in the pan, then pour in the curry and white sauces, the chickpeas (juice and all, if using) and 750ml of water.
Bring to the boil, then reduce the heat and simmer for 35 minutes.
Add the reserved leafy veg (if using). Bring back to the boil, and cook until the curry has reduced – the liquid should return to the same level as in step 7.
Stir in the yoghurt until just warmed through.
Season to taste with lemon juice, salt and black pepper.