A delicious mild and creamy curry. Thanks to Fiona who made this on a New Year
residential in 06/07 and passed on the recipe.
90ml/6tbsp vegetable oil
8 cloves garlic crushed
12cm/4" root ginger peeled and finely chopped
60ml/4tbsp commercially available vegetarian
Korma curry paste
3 x 400g/14oz tins chopped tomatoes
450ml/3/4 pint light vegetarian stock
6 onions peeled and chopped
675g/1.5 lb mushrooms, sliced
3 x 425g/15oz tins chick peas, drained
250g/8oz flaked almonds, toasted
150g/5oz creamed coconut, grated
handful fresh coriander leaves, chopped
Gently fry the garlic, ginger and korma curry
paste in 3 tbsp of the oil for 2-3 mins. Add the tomatoes and stock and
cook for a further minute. Blend the ingredients in a liquidiser until
smooth (not vital.)
In the original pan, fry the onion in the
remaining oil for 3 minutes, add the sliced mushrooms and cook for a
further 3 mins.
Pour the curry paste over the onions and
mushrooms and add the drained chickpeas and most of the coriander. Heat
gently for 10 mins.
Stir in the creamed coconut and flaked almonds,
reserving a few, and season to taste. Serve hot, garnished with the
remaining coriander and toasted almonds.