Veggie kofta korma with tomato & onion salad

Name: Veggie kofta korma with tomato & onion salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 170 g pack Paxo Sage & Onion Stuffing Mix; 150 g frozen peas; 2 tsp garam masala; 250 g pack Mixed Baby Tomatoes, halved; ½ red onion, thinly sliced; ½ lemon, juice; 25 g pack coriander; 1 tbsp vegetable oil, plus a little for greasing

Made with cashews, coconut milk and natural yogurt, this korma is mild, creamy and delicately spiced – great for all the family.

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Vegetarian

Serves4
CourseMain meal
Prepare20 mins
Cook20 mins
Total time40 mins
PlusPreparation time 20 minutes + cooling

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Ingredients

170g pack Paxo Sage & Onion Stuffing Mix
150g frozen peas
2 tsp garam masala
250g pack Mixed Baby Tomatoes, halved
½ red onion, thinly sliced
½ lemon, juice
25g pack coriander
1 tbsp vegetable oil, plus a little for greasing

For the sauce

1 tbsp Vegetable oil
1 onion, finely chopped
150g pot natural yogurt
50g cashews
4 tbsp double cream
100g The Spice Tailor Korma Paste
200ml coconut milk
Basmati rice, to serve (optional)

Method

Put the sage and onion stuffing into a mixing bowl. Stir in the peas and garam masala and pour in 400ml just-boiled water. Mix together, then set aside for 30 minutes to cool (or spread over a dinner plate to speed this up and return to the bowl once cool). Meanwhile, mix the tomatoes, red onion, ½ the lemon juice and a pinch of salt in a bowl and set aside until ready to serve.
Preheat the oven to 220°C, gas mark 7. Once the stuffing is cool, stir in the remaining lemon juice. Set aside a handful of coriander leaves to garnish, then finely chop the remaining coriander, including the stems, and stir into the mixture. Shape into 16 balls, place on a greased baking tray and drizzle with 1 tbsp oil. Bake for 20 minutes, turning halfway until golden.
For the korma sauce, heat the oil in a large frying pan over a medium heat and fry the onion for 5-7 minutes, until soft. Meanwhile, put the yogurt, cashews and double cream in a blender and whizz until smooth. Add to the frying pan and cook for 1 minute, until thickened. Stir in the korma paste, then the coconut milk and 50ml water and simmer for 2-3 minutes to create a smooth sauce.
Plate up the salad with some basmati rice, if liked. Add the kofta balls on top, pour over the korma sauce and scatter over the reserved coriander leaves.