Gordons Veggie Korma

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Gordons Veggie Korma

 

Gordon Ramsay

 

5 cm piece of fresh root Ginger peeled and chopped

4 Cloves Garlic peeled

2 banana shallots roughly chopped

3 tablespoons flaked Almonds

4 tablespoons groundnut oil or sub

1 tablespoon Mustard seeds

1 medium stick Cinnamon

1 star anise

dried curry leaf

1 medium sweet Onion finely chopped

2 tablespoons Ghee or margarine

1 teaspoon ground Coriander

1 tablespoon cumin seed

1 teaspoon fennel seed

1 tablespoon garam masala

1 small Aubergine finely diced (eggplant)

1 small butternut squash peeled, deseeded and finely diced

1 small courgette finely diced (zucchini)

500 ml vegetable stock

200 g puy Lentils blanched in vegetable stock

3 lime leaves

400 ml Coconut milk

Juice of 1/2 a Lemon

100 g fresh spinach finely sliced

Salt & Pepper

chopped Coriander

 

Chapatti

400 g atta Flour a mix of 200g wholemeal flour and 200g plain flour sifted

together

2 tablespoons groundnut oil

290 ml tepid Water

1 teaspoon fine sea salt

Plain Flour for dusting

 

Method

Put the ginger, garlic, shallot, almonds and 1 tbsp of groundnut oil into a

food processor and blend until you have a smooth paste. Set aside.

Pour the remaining oil into a wide, preferably non-stick, saucepan and

place over a moderate heat. When the oil is hot, add the mustard seeds,

cinnamon, star anise and dried curry leaves. Once the mustard seeds start to

pop, add the onion. Stir and fry until the onion starts to turn golden

brown.

Next add the ghee. Once it has melted, add the remaining dry spices and

cook until they release their aroma. Stir in the paste made before, then the

butternut squash, aubergines and courgettes. Sauté the vegetables while

stirring constantly for a couple of minutes.

Once the pan starts to dry out, pour in the vegetable stock, along with the

lentils and lime leaves. Cook for 20 minutes to allow the flavours to

infuse. Add the coconut milk, lemon juice and spinach and cook for a further

5 minutes. Just before you are ready to serve, check for seasoning then stir

in the coriander.

 

Chapatti

To make the chapattis measure the atta flour into a mixing bowl and make a

well in the centre. Pour the oil and water into the well then mix to a soft,

pliable dough.

Turn out onto a floured surface, knead for 5 minutes then place in an oiled

bowl. Cover and leave to rest for 30 minutes.

Take a small handful of the dough and dust with flour. Roll it out on a

floured surface until doubled in size. Heat a dry griddle or a heavy based

frying pan over a medium heat. Add the chapatti to the pan and cook on one

side until it starts to puff up. Then turn it over and cook on the other

side. (Cooking should be quick to ensure that the chapatti remains soft).