Potato and Mixed Veg Aloo Korma

Name: Potato and Mixed Veg Aloo Korma with Cashews
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 200 Grams of Potatoes; 200 Grams of Cauliflower; 1 Piece of Carrot; 1 Piece of Tomatoes; 1 Piece of White onion; 2 Piece of Garlic cloves; 30 Grams of Ginger; 1 Piece of Small green chilli; 265 Grams of Canned lentils; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 30 Grams of Tomato paste; 5 Grams of Garam masala; 2 Grams of Coriander powder; 2 Grams of Cumin powder; 2 Grams of Cardamom powder; 1 Tsp of Black pepper; 50 Grams of Mango chutney; 200 ML of Water; 200 ML of Coconut milk; 1 Piece of Vegetable stock cube; 100 Grams of Green peas; 55 Grams of Cashew cream cheeze; 1 Piece of Lime; 60 Grams of Cashew nuts

with Cashews

One-pot, easy and delicious!

114 Reviews

Cals 827 · Prot 31 · Carbs 92 · Fat 35

Vegan

40 min

Potato and Mixed Veg Aloo Korma with Cashews

One-pot, easy and delicious!

114 Reviews

Cals 827 · Prot 31 · Carbs 92 · Fat 35

Vegan

Ingredients

Korma

Potatoes

200 Grams

Cauliflower

200 Grams

Carrot

1 Piece

Tomatoes

1 Piece

White onion

0.5 Piece

Garlic cloves

2 Piece

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 15*

1 Piece

Green peas

100 Grams

Cashew cream cheeze 2*

55 Grams

Lime

1 Piece

Garnish

Cashew nuts 1*2*

60 Grams

Allergens

*15 Celery, *2 Tree Nuts, *1 Peanuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3463 / 827
Fats (g)	34.8
of which saturated (g)	15.7
Carbohydrates (g)	92
of which sugars (g)	27
Fibers (g)	24.2
Proteins (g)	31
Salt (g)	3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

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.

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.

4 Add and simmer

Add the mango chutney, measured water, coconut milk, stock 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.

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.

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.

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