QF Focus Magazine


Recipes by Pushpa from the Spice Hut Vegetable Korma


1/2 cup florets of cauliflower 1/2 cup of peas


1/2 cup of carrot, diced 1/2 cup of French beans


2 rings of tinned pineapple, chopped 2 onions, finely chopped Little oil


1 tsp of garlic paste 1 tsp of ginger paste 1 tsp salt 2 tsp sugar


1/2 tsp Garam Masala 1/2 cup of cashew powder 1 cup of cooking cream Little water


1. Fry the onions until golden then add the vegetables and cook on a medium heat. Add water to help cook the vegetables.


2. Add the garlic, ginger, salt, sugar, pineapple, Garam Masala and cream.


3. Finally add cashew powder and cook on a low heat. Add extra water if required and check for flavours, adding extra if required.


4. Serve with naan


The Spice Hut Quesada. Tel. 96 673 1063 or visit www.spicehutspain.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