Vegetarian Korma

Ingredients for 3 servings:

• 400 g soup vegetables
• 1 bell pepper(s), red or yellow
• ½ m.-large Chinese cabbage
• 300 g peas
• 250 g chickpeas
• 1 onion(s)
• 2 garlic
• 1 piece(s) ginger, about thumb-sized
• ¼ tsp cardamom powder
• ¼ tsp clove powder
• 1 tsp coriander, whole or ground
• ½ tsp allspice berries
• 1 tsp cumin powder
• 1 tsp turmeric
• 1 tsp chili flakes
• 75 g ground almonds
• 300 ml vegetable stock
• 100 g yogurt or more, alternatively coconut milk
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian, with slight variations also vegan

Dice the onion and sauté briefly. Finely dice the ginger and garlic and add them to the onions along with the ground cloves and cardamom. Sauté for about 5 minutes, stirring constantly. Grind the allspice and coriander (if whole) in a mortar and pestle (incomparably more aromatic than the ground version) and add them to the pan with the remaining spices. Sauté for about another 5 minutes, stirring continuously. In the meantime, clean the vegetables and cut them into small cubes, and slice the Chinese cabbage. Add the soup vegetables, peas, chickpeas, bell peppers, and Chinese cabbage to the pan, mix well, and add salt to taste. Stir in the ground almonds, then the vegetable stock, followed by the yogurt (you can also use coconut milk for vegans, or up to 250 ml of yogurt). Cover and simmer for about 20 minutes.