A root vegetable korma from Tender: A Cook and His Vegetable Patch (page 394) by Nigel Slater

  • swede
  • carrots
  • cashew nuts
  • chile powder
  • coriander leaves
  • coriander seeds
  • garlic
  • fresh ginger
  • onions
  • turmeric
  • Jerusalem artichokes
  • single cream
  • yogurt
  • parsnips
  • black cardamom pods
  • cumin seeds
  • green chiles

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mziech on March 13, 2015

    Simple korma, great for weekdays (although it takes one hour cooking time). The curry was somewhat sweet in flavor, purely from the root vegetables (parsnip, swede, Jerusalem artichoke), recipe does not include any added sugar.

  • Melanie on January 01, 2012

    p394. Nigel reckons you can get this on the table in an hour but this needs about an hour cooking time plus time to chop up your vegetables, grind spices etc. I used a mix of root vegetables that I has at hand - parsnip, swede and carrots - and reduced the chillies. Turn the heat off before adding the cream and yoghurt to reduce the chance of curdling. We really loved this and will make again - serve with naan bread.

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