Bank holidays are the best kind of days around here. The city seems to empty and the houses remain quiet. There isn't much to do and there aren't many buses running if you do come up with something. It's the time for walks on the Heath, curling up with a book, getting some sewing done, and making a nice slow dinner. All of which were on the agenda for today.
This korma is among the best I've had - rich and mildly sweet, but not too filling and not at all oily. By all means you can use up whatever is in season, but be patient - it takes time for everything to come together. Grinding the spices fills your kitchen with warm aromas, and slowly frying onions whets the appetite.
Finish the meal off with a cooling bowl of homemade vanilla ice cream drizzled with honey and chopped pistachios. A total treat.
*****
Vegetable Korma
3-4 small waxy potatoes, peeled and chopped
1 carrot, chopped
1 cup savoy or green cabbage, chopped
1 onion, chopped
1/2 cup green peas
2 cloves garlic, minced
2 inches of ginger, grated
1 tbsp. tomato paste
3 tbsp. ground almonds
2 tbsp. agave nectar
1 tbsp. dessicated coconut
100 ml cream
1 tbsp. coriander seed
1 tbsp. cumin seed
a small chunk of star anise
2 cloves
1 tbsp. turmeric
1/2 tsp. cinnamon
3 tbsp. olive oil, butter, or ghee
Toast and grind your spices, either by hand or in a spice grinder. Heat a large casserole over medium heat, and add the oil. Slowly fry the onions until golden, about twenty minutes, and then add the garlic and ginger. Toss in the spices and the tomato paste, along with a splash of water to blend the mixture to a paste. Toss in your potatoes and carrots and mix well. Add 1/2 cup water and bring to a simmer, seasoning to taste.
After about 8 minutes, add the cabbage, and continue to simmer until fully cooked. Stir in your agave at this point (check for seasoning!) and then mix in your almonds and peas. Turn to low heat, before adding your cream and coconut. Allow to warm on low for about ten minutes, until the sauce is thick. Serve with some basmati rice and naan bread, sprinkled with a bit of chopped coriander.
Vanilla Ice Cream (made with maple syrup or agave)
1 cup milk
2 cups cream
1 vanilla bean, split and scraped
6 egg yolks
2/3 cup maple syrup or agave nectar
1. Heat the milk, cream, and vanilla in a saucepan over medium heat until hot but not boiling. Remove from heat and set aside.
2. Place egg yolks and syrup in a bowl and whisk until light and thick. Remove vanilla bean from milk mixture and slowly pour over the egg mixture, whisking well.
3. Pour the mixture back into the saucepan and heat over low heat, stirring, until thick and coats the back of a spoon. Set aside and cool before putting into an ice cream maker or:
4. Put it into a bowl and cover. Freeze for three to four hours, removing the bowl every hour to mix or whisk it into a smooth creamy texture. Allow to set but soften a bit before serving.
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