Potato and Mixed Veg Aloo Korma

with Cashews
One-pot, easy and delicious!
Cals 928 · Prot 32 · Carbs 103 · Fat 48
Vegan
Try Hello Chef Now
40 min
Potato and Mixed Veg Aloo Korma with Cashews
One-pot, easy and delicious!
Cals 928 · Prot 32 · Carbs 103 · Fat 48
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Korma
Potatoes
200 Grams
Cauliflower
200 Grams
Carrot
1 Piece
Tomatoes
1 Piece
White onion
0.5 Pieces
Garlic cloves
2 Pieces
Ginger
30 Grams
Small green chilli
1 Piece
Canned lentils
265 Grams
Vegetable oil
2 Tbsp
Salt
1 Tsp
Tomato paste
30 Grams
Garam masala
5 Grams
Coriander powder
2 Grams
Cumin powder
2 Grams
Cardamom powder
2 Grams
Black pepper
0.5 Tsp
Mango chutney
50 Grams
Water
200 ML
Coconut milk
200 ML
Vegetable stock cube
1 Piece
Green peas
100 Grams
Cashew cream cheeze
55 Grams
Lime
1 Piece
Garnish
Cashew nuts
60 Grams

Tips for fussy eaters

Make two batches and save the green chilli for one of them!

Pro tip

Prepare in advance and reheat with a splash of water. Not on a strict vegan diet? Serve with natural yogurt.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep vegetables

1 Prep vegetables

Peel and chop the potatoes into small cubes. Chop the cauliflower. Peel and chop the carrot. Chop the tomatoes. Peel and chop the onion and garlic. Peel and grate the ginger. Chop the green chilli (remove seeds if you prefer it milder). Rinse and drain the lentils.
Start korma

2 Start korma

Heat a pan or a soup pot over a medium-high heat with a drizzle of oil. Once hot, add the potatoes, cauliflower, carrot and onion, and fry with a generous pinch of salt for 5 min.
Add

3 Add

Add the tomatoes, garlic, ginger, green chilli (spicy!), tomato paste, garam masala, coriander, cumin, cardamom and black pepper. Fry for 2 min further.
Add and simmer

4 Add and simmer

Add the mango chutney, measured water, coconut milkstock cube and drained lentils. Bring to a simmer and cover with a lid. Cook for 15-20 min or until the potatoes and carrots are tender. Add a splash of water, if needed.
Toast cashews

5 Toast cashews

Meanwhile, toast the cashew nuts in a hot, dry pan for 2 min or until lightly browned. Transfer to a plate and set aside.
Finish korma

6 Finish korma

Finally fold in the green peas and the cashew cream cheese. Cook for a final 2 min. Slice the lime into wedges and season the korma with a squeeze of lime juice. Divide among bowls and sprinkle with the toasted cashew nuts. Serve with any remaining lime wedges.

Tips for fussy eaters

Make two batches and save the green chilli for one of them!

Pro tip

Prepare in advance and reheat with a splash of water. Not on a strict vegan diet? Serve with natural yogurt.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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