Page 34 - Thrapston Life January 2023

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VEGETABLE AND ALMOND KORMA
INGREDIENTS
15g butter
2 garlic cloves, crushed
1 onion, sliced
150g korma paste
500g small potatoes, halved
375g small carrots – sliced
375g butternut squash, chopped coarsely 125g baby sweetcorn
1 small cauliflower, cut to florets
250ml vegetable stock
60g ground almonds
300ml double cream
70g flaked almonds, toasted
1 courgette, chopped coarsely
60g frozen peas
2 tsp black onion seeds
Recipe from: Alexandra Dibble
www.agaliving.com
METHOD
1. Place an AGA cast-iron casserole dish on the AGA hotplate. Combine the butter, garlic, korma paste and onion in the casserole dish and mix and cook for 2 minutes.
2. Then place the potatoes, carrots, butternut squash, sweetcorn and cauliflower into the dish along with the vegetable stock, ground almonds and cream and mix well.
3. Leave on the hotplate until the vegetables are heated through. Once heated, cover with a lid and put in the simmering oven for 6 hours.
4. After 6 hours remove from the oven. Add in courgette and peas, mixing into the curry.
5. Cover with a lid and place into the roasting
oven and cook for a further 15-20 minutes.
6. Meanwhile, cover the Simmering plate with Bake-O-Glide and place the flaked almonds
on to toast. Once cooked, season and sprinkle over the toasted flaked almonds and black onion seeds.
Serve with lime and coconut rice and flatbreads
cooked on the hotplate.
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