Vegetable Korma (adapted from Jamie Oliver's Ministry Of Food)

Ingredients

2 medium onions - diced
1 bag of quorn pieces (optional)
1/2 a cauliflower - broken into medium florets
a handful of frozen peas
5 or more mushrooms cut into quarters
4 medium potatoes - peeled and cut into large cubes
1 thumb sized piece of ginger - peeled and finely diced
a small bunch of fresh coriander - save some for garnish and chop the rest up
1 can of chickpeas
ground nut oil
1/2 jar of Patak's korma curry paste
1 can of light coconut milk
a small handful of flaked almonds or cashew nuts
1 tbsp ground almonds
2 heaped tbsp desicated coconut
250 - 500ml natural yogurt
1 fresh green chilli (optional)
1 lemon (optional)

Method

Heat the oil in a large saucepan.  (If using quorn brown it slightly in the oil and then set it aside) Add the onion, chilli (if using), ginger, and coriander.  Stir until softened and gently browning.  Add the korma paste, coconut milk, flaked almonds or cashews, chickpeas, dessicated coconut, potatoes and cauliflower. Add half a tin of water and stir thoroughly.  (If using quorn return it to the saucepan at this point.) Bring to the boil and then turn down and simmer for about 30 mins.  Check on it regularly to check it hasn't dried out.  Add water if it does look dry.  Season if needed.  Once the potato is tender add the mushrooms and peas.  Cook for another minute and then serve.

Serve with a good spoonful of natural yogurt over it, flaked almonds and leaves from the coriander.  If using lemon place a wedge of lemon on the side of the plate to be squeezed over the korma.