Super veggies
PLANT-BASED meals form the basis of her home cooking nowadays, Sarah Graham writes in her fifth cookbook, Super Natural. Not only does she treat you to lots of lovely recipes, but she gives you loads of information, including how to make the basics such as various types of hummus and spreads, plant-based milks and even how to grow your own beans.
BUTTERNUT AND CHICKPEA KORMA
This dish uses plenty of ingredients all because we’re here to build up lots of layers of beautiful flavour, but if you need to save time don’t be afraid to go for your favourite store-bought korma paste or spice mix and cook along from there.
SERVES 4 PREPARATION: 15 MIN COOKING: 30 MIN
KORMA SAUCE
15ml (1T) olive oil15ml (1T) butter or extra oil1 medium-size onion, diced5ml (1t) grated fresh ginger2 garlic cloves, chopped1 cinnamon stick, snapped in half4 cardamom pods, crushed5ml (1t) each turmeric, ground coriander, ground cumin, medium-hot curry powder and garam masala1,25ml (¼t) dried chilli flakes1,25ml (¼t) ground nutmeg5-10ml (1-2t) honey or maple syrup or sugar1 can (400ml) coconut milk60ml (¼c) ground almonds or cashew nuts
