Carrot and Sweet Potato Korma

How to Make Carrot and Sweet Potato Korma

Serves 2-3
Enjoy immediately

Warm the coconut oil in a large saucepan over a medium heat on the hob. Add the onion and lightly fry for a few minutes until softened.
Next, add the garlic and ginger and cook for a further minute, stirring constantly.
Stir in the spices (turmeric, garam masala, cumin, ground coriander and chilli) and cook for a further minute.
Add the carrot and sweet potato and stir, ensuring that they are covered in the spice mixture.
Add the coconut milk and simmer over a medium heat for 10 minutes, stirring regularly, before adding the desiccated coconut & ground almonds. Season with salt & pepper. Stir and simmer for a further 5- 10 minutes until the vegetables are cooked through.

Sprinkle with the flaked almonds to serve and enjoy with quinoa or boiled basmati rice.

Links to other recipes and useful information about this recipe:

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2 x tablespoon coconut oil

1 x onion, finely chopped

3 x cloves garlic, crushed

1 inch piece fresh ginger, grated

1 x teaspoon ground turmeric

1 x teaspoon garam masala

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon hot chilli powder

3 x carrots, chopped (200g)

2 x small sweet potatoes, peeled and chopped into bitesized pieces (325g)

1 x 400ml can coconut milk

3 x tablespoon desiccated coconut (I always use unsweetened)

3 x tablespoon ground almonds

Sea salt & black pepper

2 x teaspoon flaked almonds