Veggie kofta korma with tomato & onion salad

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.