Root Vegetable Korma with Basmati Rice

Root Vegetable Korma with Basmati Rice

3.8 11 ratings

Prep. 20 min

Total 1 h 45 min

6 portions

Ingredients

potatoes peeled, cut in pieces (4 cm)
400 g
butternut squash peeled if desired, cut in pieces (4 cm)
500 g
carrots peeled, cut in pieces (4 cm)
150 g
vegetable oil plus 30 g
1 Tbsp
ground black pepper
½ tsp
fine sea salt
3 tsp
green cardamom pods
7
poppy seeds
1 ½ tsp
cloves
2
brown onions quartered
250 g
raw cashew nuts
50 g
blanched almonds
50 g
bay leaf
1
fresh root ginger peeled, cut in round slices (2 mm)
20 g
garlic cloves
3
fresh green chilli halved, deseeded if desired
1
ground turmeric
½ tsp
ground nutmeg
½ tsp
water
1000 g
basmati rice
220 g
cumin seeds
2 tsp
tinned coconut milk
400 g

Nutrition per 1 portion

Calories 551.1 kcal / 2305.6 kJ

Protein 10.2 g

Fat 23.6 g

Carbohydrates 79 g

Fibre 9.1 g

Saturated Fat 8.5 g

Sodium 1250.4 mg

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Also featured in

Plant-based Around the World 15 Recipes
UK and Ireland

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