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Root Vegetable Korma with Basmati Rice

Root Vegetable Korma with Basmati Rice
3.3 3 rating
Prep. 20 min
Total 1 h 50 min
4 portions
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Ingredients

  • potatoes peeled, cut in pieces (4 cm)
    270 g
  • butternut squash peeled if desired, cut in pieces (4 cm)
    330 g
  • carrots peeled, cut in pieces (4 cm)
    100 g
  • vegetable oil plus 20 g
    1 Tbsp
  • ground black pepper
    ⅓ tsp
  • fine sea salt
    2 ⅓ tsp
  • green cardamom pods
    4
  • poppy seeds
    1 tsp
  • cloves
    2
  • brown onions quartered
    170 g
  • raw cashew nuts
    35 g
  • blanched almonds
    35 g
  • bay leaf
    1
  • fresh root ginger peeled, cut in round slices (2 mm)
    15 g
  • garlic cloves
    2
  • fresh green chilli halved, deseeded if desired
    ⅔
  • ground turmeric
    ⅓ tsp
  • ground nutmeg
    ⅓ tsp
  • water
    1000 g
  • basmati rice
    150 g
  • cumin seeds
    1 ½ tsp
  • tinned coconut milk
    270 g

Difficulty

medium

Nutrition per 1 portion

Sodium 1449 mg
Protein 10.5 g
Calories 2392.2 kJ / 571.8 kcal
Fat 25.2 g
Fibre 9.2 g
Saturated Fat 8.8 g
Carbohydrates 80.4 g

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Also featured in

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