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Root Vegetable Korma with Basmati Rice

Root Vegetable Korma with Basmati Rice
3.5 15 ratings
Prep. 20 min
Total 1 h 45 min
6 portions
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Ingredients

  • potatoes peeled, cut in pieces (4 cm)
    400 g
  • butternut squash peeled if desired, cut in pieces (4 cm)
    500 g
  • carrots peeled, cut in pieces (4 cm)
    150 g
  • vegetable oil plus 30 g
    1 Tbsp
  • ground black pepper
    ½ tsp
  • fine sea salt
    3 tsp
  • green cardamom pods
    7
  • poppy seeds
    1 ½ tsp
  • cloves
    2
  • brown onions quartered
    250 g
  • raw cashew nuts
    50 g
  • blanched almonds
    50 g
  • bay leaf
    1
  • fresh root ginger peeled, cut in round slices (2 mm)
    20 g
  • garlic cloves
    3
  • fresh green chilli halved, deseeded if desired
    1
  • ground turmeric
    ½ tsp
  • ground nutmeg
    ½ tsp
  • water
    1000 g
  • basmati rice
    220 g
  • cumin seeds
    2 tsp
  • tinned coconut milk
    400 g

Difficulty

medium

Nutrition per 1 portion

Sodium 1250.4 mg
Protein 10.2 g
Calories 2305.6 kJ / 551.1 kcal
Fat 23.6 g
Fibre 9.1 g
Saturated Fat 8.5 g
Carbohydrates 79 g

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