Korma!

This is actually a dish my family likes to cook, and for a reason, it's delicious. But I must say, this vegan version, is even better. I felt sorry for my family who sat there eating spaghetti and meat sauce instead. You could probably add pretty much any vegetable you'd like to in this recipe. I accidentally cooked mine too long so the cauliflower kind of boiled into bits, but it didn't matter. It was yummy as can be anyway. I have to say a thanks to Jamie Oliver, it's through his book "Ministry of Food" I learned to cook and like Indian food. Give it a try and enjoy!

Dinner for two:
Korma paste:
1 clove of garlic
10 g ginger
1/2 tsp. garam masala
1/4 tsp. salt
1 tbsp. oil + some extra for frying
1/2 red chili (or more if you like it hot)
2 tbsp. shredded coconut
1 tbsp. ground almonds
1/2 tbsp. tomato paste
1 tsp. cumin (spiskummin)
1/2 tsp. ground coriander

1/2 onion
1/2 can coconut milk (200 g)
1 bell pepper
150 g chickpeas
1 dl water
200 g cauliflower
Salt and pepper after taste

Mix all the ingredients for the paste together in a mixer. Finely chop the onion. Slice the pepper into small squares and cut the cauliflower into smaller pieces. Heat a pan with a lug of oil. Gently fry the chopped onion. When soft, add the other ingredients and cook for about 20 minutes. Taste and make sure the vegetables are cooked and season with salt and pepper.
Enjoy together with some rice, fried broccoli and roasted coconut and seeds. Just like going to India (or almost)!