Facebook Vegetable and Paneer Korma with Apricots Recipe | The Spice Tailor

Vegetable and Paneer Korma with Apricots

A wonderful, creamy and delicate vegetable korma with some apricots for an added fruity bite. I have chosen these vegetables, but, really, you can use almost any other. You can also leave out the apricots or substitute them with another dried fruit. You can also keep it vegan and leave out the paneer and add some chickpeas instead. Serve with rice or naan bread.
  • 2-3serves
  • 10mins prep
  • 20mins cook
A wonderful, creamy and delicate vegetable korma with some apricots for an added fruity bite. I have chosen these vegetables, but, really, you can use almost any other. You can also leave out the apricots or substitute them with another dried fruit. You can also keep it vegan and leave out the paneer and add some chickpeas instead. Serve with rice or naan bread.
Made with
Korma Paste

Korma Paste

Share with friends

Ingredients

  • 50g of The Spice Tailor Korma Paste
  • 1 tbsp. vegetable oil
  • 1/2 tsp. cumin seeds
  • 1/2 medium onion, finely chopped
  • 1 fat clove garlic, made into a paste
  • 10g ginger, finely grated or chopped
  • 30g cashew nuts
  • 100ml coconut milk
  • 100g paneer, cubed
  • 75g plain yoghurt or 50g coconut yoghurt
  • Salt to taste
  • 3 dried apricots, sliced into 3 pieces each (optional)
  • A drizzle of single or vegan cream (optional)

Vegetables

  • 150g sweet potato cubed into 1” pieces
  • 50g oyster or chestnut mushrooms (choose small ones)
  • 30g fine beans, topped and tailed and cut into three lengthways
  • 75g cauliflower, cut into 1” florets
  • 25g frozen peas

Method

  1. Heat the oil to a non-stick saucepan, add the cumin seeds and cook until they have darkened. Add the onion and cook until translucent. Add the ginger and garlic, cook gently for another minute. Add the sweet potato and a good splash of water and some seasoning and bring to a simmer; cover and cook for 6-7 minutes.
  2. Add the remaining vegetables, except the peas, as well as the paneer and continue to cook covered for another 3 minutes.
  3. Meanwhile, blend the yoghurt with the cashews until smooth. Add to the pan and cook over a high heat, stirring constantly, until the yoghurt thickens and simmers a little. Now it won’t split. You don’t have to worry about this if using coconut yoghurt.
  4. Stir in the Korma Paste, peas, apricots (if using) and coconut milk. Simmer for 2-3 minutes, or until the vegetables are cooked to your liking.
  5. Add a splash more water if necessary. The sauce should be lightly creamy.
  6. Taste and adjust seasoning, stir in the cream and serve.

Related recipes

Tofu and Mushroom Korma with Peas and Baby Tomatoes
View Recipe
Vegan Bombay Potatoes
View Recipe
Sweetcorn Cob and Peanut Curry
View Recipe
Karahi Mushrooms with Peas
View Recipe
Paneer and Peppers Karahi
View Recipe
Smoky Aubergine Mash (Bharta)
View Recipe
Vegetable and Lentil Pot Pies with Tomato Chutney
View Recipe
Tofu and Vegetable “Pad Thai” Style Noodles
View Recipe
Chickpea and Vegetable Tajine
View Recipe
Italian-Style Neatballs in a Tomato Sauce
View Recipe
Spicy Buffalo-Style Hot Chickpea Wraps
View Recipe
Loaded Jackfruit Nachos
View Recipe
Roasted Pumpkin Curry
View Recipe
Chickpea and Aubergine Pastries by Carrie
View Recipe
Liz’s Chickpea Masala Pizza
View Recipe
Ricotta-Stuffed Pasta Shells in Fiery Tomato Sauce
View Recipe
Tikka Tomato Rice 3 x Ways
View Recipe
Kerala-Style Mixed Vegetable Coconut Avial
View Recipe
Indian Street-Food Potato Cakes with Chickpea Chaat
View Recipe
Baked Cauliflower Mac and Cheese
View Recipe
Carrot, Lentil and Spinach Soup
View Recipe
Butternut Squash, Kale and Feta Gratin
View Recipe
Crispy Lentil Fritters
View Recipe
Tandoori Grilled Vegetable Ratatouille with Feta and Herbed Greek Yoghurt
View Recipe
Spiced Veggie Lasagne
View Recipe
Crunchy Rendang Vegetable Lettuce Wraps
View Recipe
Stir-Fried Thai Green Rice Noodles with Vegetables
View Recipe
Tandoori Mushroom, Fig and Goats Cheese and Spinach Salad
View Recipe
Yoghurt Filled Tandoori Baby Potatoes
View Recipe
Vegetable and Goat’s Cheese Naanchiladas
View Recipe
Roasted Squash, Chilli and Goats Cheese Naans
View Recipe
Peas, Beans, Spinach and Sweetcorn Korma
View Recipe
Grilled Halloumi and Aubergine Wraps with Herbed Yoghurt
View Recipe
Aubergine and Spinach Coconut Curry
View Recipe
Spicy Mushroom, Squash and Goat's Cheese Parcels
View Recipe
Elegant Filo Topped Vegetable Curry
View Recipe
Keralan Coconut Broth with Corn-on-the-Cob and Cannellini Beans
View Recipe
Fiery Goan Aubergine, Potato And French Bean Curry
View Recipe
Tandoori Mushroom Buddha Bowl with Black Rice
View Recipe
Elegant Paneer Terrine in a Tikka Masala Sauce
View Recipe
Peppery Mushroom, Aubergine and Pea Curry
View Recipe
Vegetable and Ricotta Enchiladas
View Recipe
Baked Tofu and Spinach Stuffed Aubergines
View Recipe
Creamy Rogan Mushrooms
View Recipe
Indonesian Aubergine Rendang Curry
View Recipe
Thai Red Pumpkin Curry
View Recipe