BUTTERNUT AND CHICKPEA KORMA WITH BROWN AND WILD RICE PILAU

- METHOD -

To make the korma: Fry the onions over medium heat in vegetable oil until soft. Add the ginger and garlic and fry for a further minute. Add the Cape Herb & Spice Korma Spice and fry for a further minute. Add the coconut milk, tomato, salt, chilli, water and butternut. Cover with a lid and simmer over low heat until the butternut is soft, then add the chickpeas and warm through.

To make the pilau: Place the rice, water, salt, cinnamon and cardamom in a deep saucepan. Bring to a boil, then cover and simmer over low heat for 30-40 minutes until rice is cooked. Once cooked, remove the spices and stir in the sultanas and almonds.

Serve this korma and pilau with a dollop of low fat plain yoghurt and coriander leaves.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za