Creamy Coconut Korma
with Tomatillos & Sweet Potatoes
Cooking time
25 minutes
Servings
2/4
Calories
890 /serving
Not only is it delightfully rich and creamy with coconut milk, but this korma contains an unexpected veggie pairing. Tomatillos come out of their husks to join chunks of beautifully softened sweet potatoes. In less than half an hour, the curry is basking over fragrant ginger rice.
We will send you:
- 20g Ginger
- 225g Sweet potatoes
- 225g Tomatillos
- 400ml Organic fair-trade coconut milk (non-GMO)
- 150g Green peas
- 160g White rice
- 12g Marvellous Masala spices (garlic purée, coriander powder, sea salt, paprika, ginger purée, turmeric, cumin powder, cumin seeds, black peppercorns, cinnamon, star anise, fennel seeds, coriander seeds)
You will need:
Oil
Peeler
Salt & pepper (S&P)
2 Medium pots
Total Fat
41 g
Saturated Fat
33 g
Sodium
390 mg
Total Carb
114 g
Sugars
17 g
Protein
16 g
Fibre
12 g
Preparation
Cook the rice
- Peel and mince the ginger.
- In a medium pot, heat a drizzle of oil on medium-high.
- Add ½ the ginger and sauté, 30 sec. to 1 min., until fragrant.
- Add the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, medium-dice the sweet potatoes.
- Remove the husks from the tomatillos; medium-dice.
Make the korma
- In a second medium pot, heat a drizzle of oil on medium-high.
- Add the tomatillos, remaining ginger, the spices and S&P. Sauté, 2 to 3 min., until fragrant.
- Add the coconut milk, sweet potatoes, 1 cup water (double for 4 portions) and S&P.
- Simmer, stirring often, 10 to 12 min., until the sweet potatoes are tender.
Finish & serve
- To the pot of korma, add the peas. Cook, stirring often, 2 to 3 min., until tender.
- Divide the rice between your bowls.
- Top with the korma. Bon appétit!
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