Whilst traditional Indian curries would contain an abundance of different spices, I’ve tried to keep this as simple as possible by using two common spice blends.
#HAHI KORMA FULL#
Lastly, it’s so rich and full of flavour! I’m a massive fan of sweet and savoury, so I love the plump sweet raisins in the spiced sauce.Ī fragrant paste of onion, garlic, ginger and lemon is the starting point of this shahi korma.This recipe will give you four good portions to put in your freezer. If you don’t have tofu or peas, you can swap them out for your favourite ingredients (bags of frozen veg make a great cheap and easy option). I’ve kept the list of spices down in this vegan korma recipe by using a couple of easy-to-purchase spice blends. It uses simple spices- Indian recipes are not always easy and often contain a list of spices as long as my arm.It saves you money on takeout! The ingredients in this tofu korma come to just a fraction of the cost of takeout.It comes together in just 30 minutes, and follows a super easy process, requiring just a pan and some kind of blender.They’re perfect for any time of year, whether it’s sunny or rainy, and there are so many variations of spices and cooking methods to enjoy. For me, a curry is just a feel good comfort food. We cook a lot of easy curries in our house, as they’re just a great quick meal to throw together after work.