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

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

Plant-based Around the World 15 Recipes
UK and Ireland

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