I enjoy reading food blogs and trying new recipes. I’m constantly surprised at how easy it is in fact to make something. I would have been too intimidated to make it in the past but food blogs demystifies things for me. Food blogs, I’m eternally grateful.
G. and I were having a discussion last Saturday about how our hobbies. As different as they are from the outside (he’s a tech guy and loves putting bits together, getting them to work) essentially, it’s the same. Cooking requires getting ingredients together, placed in careful measurements to create pleasing flavours. I enjoy cooking and baking because it’s like an edible science project. I’ve always been curious as a kid when two, three, four things come together; what do you get? What sort elements create an outcome? What’s cooking to you?
Anyway, back to the korma, this is so easy that it just amazes me. I got the recipe from Ooh, Look…. Thank you OohLookBel for sharing. I’ve kept the key ingredients i.e. onion, garlic, garam masala, cumin but substituted other things with what I had in the fridge. I reckon this korma would taste really good as a vegetarian meal too.
- 1 tbsp canola oil
- 1 red onion, sliced
- 3 garlic cloves, finely chopped
- 400g pork, cut into cubes
- 2 tsp garam masala
- 1 tsp ground cumin
- 1¼ cups (300ml) vegetable stock
- ¼ cup sour cream
- ½ cup (60g) almond meal*
- 1 small bunch broccoli
- 1 small zucchini, cubed
- 3 small sweet potato, cubed
- 1 tbsp flaked almonds
- Heat oil in a pot over medium-high heat and cook onion, stirring, for 2-3 minutes.
- Add garlic and cook for 1 minute.
- Add pork and stir fry for 4-5 minutes until brown.
- Stir in garam masala and cumin and cook for 1 minute until fragrant.
- Stir in stock, sour cream and almond meal. Bring to the boil, then add sweet potato.
- Cover and simmer over medium-low heat for 4 - 5 minutes.
- Add the broccolini and zucchini for the last 2 minutes of cooking time.
- Serve sprinkled with flaked almonds and rice.