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Veggie kofta korma with tomato & onion salad
Made with cashews, coconut milk and natural yogurt, this korma is mild, creamy and delicately spiced – great for all the family.
Vegetarian
Serves4
CourseMain meal
Prepare20 mins
Cook20 mins
Total time40 mins
PlusPreparation time 20 minutes + cooling
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.
Cook’s tip
The balls and the sauce can be made in advance and reheated. Add a splash of water to loosen the sauce when reheating.