Recipe from Tesco
Enjoy a festive twist on a traditional Indian korma by adding your leftover Christmas veg to the pot. Combining roasted potatoes, carrots and parsnips with fragrant ginger, spices and chopped tomatoes, this creamy dish is best served beside fluffy rice.
1 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
5cm piece ginger, peeled and finely sliced
1 red chilli, deseeded and finely chopped
2 tsp garam masala
1 tsp ground turmeric
100g ground almonds
400g tin chopped tomatoes
1 vegetable stock cube, made up to 400ml
200g long-grain rice
500g leftover roasted vegetables such as, potatoes, carrots, parsnips or butternut squash
200ml double cream
handful fresh coriander, to garnish
1. Heat the oil in a large saucepan or casserole dish over a medium-low heat. Add the onion and cook for 10 mins until softened. Stir in the garlic, ginger and chilli and cook for 1 min until fragrant. Stir in the garam masala, turmeric and ground almonds.
2. Pour in the chopped tomatoes and stock. Stir well, then simmer for 15 mins until thickened.
3. Meanwhile, wash the rice well in a sieve, then tip into a saucepan. Add 400ml water and a pinch of salt. Bring to a simmer, then cover and cook for 12 mins until tender.
4. Add the roasted vegetables and double cream to the curry, stir to combine and cook for 5 mins until heated through. Serve with the rice.