Recipes BUTTERNUT AND CHICKPEA KORMA WITH BROWN AND WILD RICE PILAU
BUTTERNUT AND CHICKPEA KORMA WITH BROWN AND WILD RICE PILAU
Packed with pleasingly warm heat and heady with perfumed spice – it’s our vegan butternut and chickpea korma with a brown and wild rice pilau. Because with Cape Herb & Spice in your pantry meatless Monday is anything but boring!
- WHAT YOU WILL NEED -
- FOR THE KORMA
- 1 cup onion, finely chopped
- 2 Tbsp vegetable oil
- 3 plump cloves garlic, finely minced
- 1 Tbsp grated fresh ginger
- FOR THE PILAU
- 3 Tbsp Cape Herb & Spice KORMA
- 1 cup brown and wild rice mix
- 1 cup coconut milk
- 2 Cape Herb & Spice TRUE CINNAMON QUILLS
- 1 cup diced fresh tomato
- 5 Cape Herb & Spice GREEN CARDAMOM PODS
- 1 tsp Salt
- ¾ tsp Salt
- 1 red chilli, finely sliced
- 2 cups water
- ½ cup water
- ½ cup golden sultanas
- large butternut (600g), cut into cubes
- ½ cup almonds, toasted in a dry saucepan and roughly chopped
- 2x 400g tins chickpeas, drained
- METHOD -
To make the korma: Fry the onions over medium heat in vegetable oil until soft. Add the ginger and garlic and fry for a further minute. Add the Cape Herb & Spice Korma Spice and fry for a further minute. Add the coconut milk, tomato, salt, chilli, water and butternut. Cover with a lid and simmer over low heat until the butternut is soft, then add the chickpeas and warm through.
To make the pilau: Place the rice, water, salt, cinnamon and cardamom in a deep saucepan. Bring to a boil, then cover and simmer over low heat for 30-40 minutes until rice is cooked. Once cooked, remove the spices and stir in the sultanas and almonds.
Serve this korma and pilau with a dollop of low fat plain yoghurt and coriander leaves.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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