Tesco Community Cookery School with Jamie Oliver
By Jamie Oliver
Veggie korma
Fragrant, mild & creamy
1 hr plus chopping
Super easy
serves 10
About the recipe
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.
Recipe From
Ingredients
500g alliums (onions, leeks or a mixture of both)
30ml olive oil
2 tablespoons curry powder
2 teaspoons smoked paprika
1kg mixed veg (Mediterranean, root, leafy)
750ml curry base sauce
350ml white base sauce
2 x 400g tins chickpeas
175g plain yoghurt
lemon juice, to taste
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.
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