Vegetarian Korma

Recipe By Kaitlyn Rodley

Ingredients

For the Sauce  

  • 1 medium yellow onion, peeled and halved (50¢) 
  • 1 teaspoon crushed garlic (20¢) 
  • 1 teaspoon crushed ginger (10¢) 
  • 1/4 cup raw cashews ($1.00) 

For the Korma 

  • 1 tablespoon vegetable oil (5¢) 
  • 2 teaspoons curry powder (5¢) 
  • 1 teaspoon ground turmeric (5¢) 
  • 1 teaspoon garam masala (5¢) 
  • 1/2 teaspoon cinnamon (5¢) 
  • 1/2 teaspoon coriander (5¢) 
  • 1/2 teaspoon kosher salt (5¢) 
  • 1/2 teaspoon ground black pepper (5¢) 
  • 1/8 teaspoon ground cardamom (5¢) 
  • 2 small tomatoes, diced ($1.00) 
  • 1/2 cup canned, unsweetened full-fat coconut milk (60 ¢) 
  • 3/4 cup plain yogurt (60¢) 
  • 1 1/2 teaspoons brown sugar (5¢) 
  • 2 medium waxy potato, peeled and diced (66¢) 
  • 1 cup frozen peas and corn mix (70¢) 
  • 2 medium carrots (30¢) 
  • 1 kumara ($1) 
  • 1 cup beans (50¢) 
  • 1 cup rice (Cook using packet instructions)

Method

  1. Place the onion, garlic, ginger, and cashews in the bowl of a blender with 1/2 cup of water. Process until pureed. 
  1. Heat the vegetable oil in a large pan set over medium heat. While the oil is heating, measure out all the spices and put them in a small bowl. 
  1. Pour the pureed sauce mixture into the hot pan, being careful to not splatter. Stir in the spices and allow to cook for 2 to 3 minutes, until fragrant. 
  1. Add the tomato, coconut milk, yogurt, brown sugar, potato, peas-and-corn, kumara, beans and carrot. Stir well, cover the pan, and simmer on medium heat for 10 minutes. 
  1. Uncover and cook a for a further 5 to 10 minutes, until the potatoes are soft and tender. Serve with cooked basmati rice (optional – 60¢) and naan bread. 

For the Naan

1 3/4 cups self-rising flour (80¢) 
1 cup Greek Yogurt (80¢) 
1/2 tsp salt (5¢) 
1 tbsp butter of choice optional, to brush naan breads (20¢) 

Method

  1. Pre-heat oven to 200 degrees. 
    In a large mixing bowl, combine the flour, salt and Greek yogurt.  
  2. Mix well, until combined. Then use your hands to form a large ball of dough. 
  3. Lightly flour a wooden or kitchen surface. Sprinkle a little extra flour on top of the ball of dough, before moving it to the surface. Flatten the dough into a circular shape and divide into 8 even portions. Flatten each portion into a rectangular shape. 
  4. Heat an oven tray or pizza stone in the oven. When hot, place the flattened dough on it and cook it for 3 minutes, before flipping and cooking for a further 2 minutes. Repeat until all the naan bread is cooked. 
  5. Once cooked, lightly brush the tops of each naan bread with melted butter. 

TOTAL COST: $12.16 

For most of the spices, the cost has been rounded up because it has been so under 5¢. 

And with Naan and rice: $15.06