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!
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.