Vegetarian korma & “Von Lehm” Gewurztraminer

This delicate Vegetarian korma is rich, creamy, mildly spiced and extremely flavourful. A fantastic curry able to please both you and your guests.
It has a fantastic aromatic intensity that can be beautifully paired with an aromatic and medium-bodied white wine.

Recipe from: All Recipes UK, allrecipes.co.uk.
Pair the dish with: Castelfeder, Gewurztraminer “Von Lehm”.
Smart tip: serve the wine at 12/14° C to enhance its aromatic complexity.

Ingredients (4 servings)

• 1 + 1/2 tablespoons vegetable oil;
• 1 small onion, diced;
• 1 teaspoon minced fresh root ginger;
• 4 cloves garlic, minced;
• 2 potatoes, cubed;
• 4 carrots, cubed;
• 1 fresh green chilli, seeded and sliced;
• 3 tablespoons ground unsalted cashews;
• 100g passata or diced tomatoes;
• 2 teaspoons salt;
• 1 + 1/2 tablespoons curry powder;
• 150g frozen garden peas;
• 1/2 green pepper, chopped;
• 1/2 red pepper, chopped;
• 225ml double cream;
• 1 bunch fresh coriander for garnish.

Method (preparation: 25 minutes; cooking: 30 minutes)

1. heat the oil in a frying pan over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking for 1 minute;
2. mix potatoes, carrots, green chilli, cashews and passata. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender;
3. stir peas, green pepper, red pepper and cream into the pan. Reduce heat to low, cover, and simmer 10 minutes;
4. garnish with coriander to serve.