I’m not going to lie, I love things that make cooking quicker. Easy garlic, lazy ginger, a curry paste? They are all in my fridge.
Here is a delicious recipe for a tasty korma, completely vegetarian and if the Patak’s jars ingredients are correct, vegan too. It takes under half an hour and tastes amazing.
Makes enough for 4 with rice and naan
1 onion finely chopped
2 garlic cloves (or tsp lazy garlic)
Thumb sized piece of ginger (or lazy)
1 deseeded chilli
1/2 bag coriander
2 400g tin coconut milk
2 sweet potatoes
4 tbsp Patak’s korma paste
Handful flaked almonds
2 tbsp desiccated coconut
(For the sweet potato I would usually pop it in the oven with a little olive oil for 10 minutes while I’m frying the first part. You can also put it straight in when you put the coconut milk in. I even used leftover sweet potato from the night before and it’s worked fantastically, I just add it with 10 minutes to go)
Fry the onion, garlic, ginger, mushroom and chilli in olive oil for 10 minutes. This is where I would usually pop the sweet potato in the oven.
Leave to simmer for 15 to 20 minutes.
Add a squeeze of lemon juice before serving.