QF Focus Magazine Recipes by Pushpa from the Spice Hut


Vegetable Korma 6 tbspn oil


4 onions, finely chopped 1 tspn ginger paste 1 tspn garlic paste ½ tspn tumeric


Handful of broken cashew nuts 2 tbspn of fine dessicated coconut 2 tbspn of almond powder 2 tspn curry powder Salt as required


1 tspn sugar 1 cup of water


½ cup of cooking cream 1 carrot, diced 1 small courgette, diced 1 small aubergine, diced Small cup of frozen peas Small cup of prepared green beans Small potato peeled and diced


Firstly, sizzle the onions in some of the oil until translucent, then add the cup of water and cook the onions for a further 5 minutes and blend it all to make onion stock.


Heat the oil and add the chopped vegetables and sizzle them on a medium heat until the vegetables are soft. Add the garlic and ginger paste, then add the onion stock, curry powder, salt, sugar, cashew nuts, dessicated coconut and almond powder. Cook further until coconut is soft and then add cream and continue cooking, adding more water if it needs it, and also checking the flavour for salt, sugar and garlic and ginger as some people like their korma sweeter while others like it more spicy.


It is a mild and rich creamy curry, but to make it more spicy just add chilli powder.


Enjoy The Spice Hut, Quesada.


Tel. 966 731 063 or 620 386 078 or visit www.spicehut-quesada.com


Page 19


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28