I’m not going to lie, I love things that make cooking quicker. Easy garlic, lazy ginger, a curry paste? They are all in my fridge.

Here is a delicious recipe for a tasty korma, completely vegetarian and if the Patak’s jars ingredients are correct, vegan too. It takes under half an hour and tastes amazing.

Makes enough for 4 with rice and naan

Ingredients

10 mushrooms

1 onion finely chopped

2 garlic cloves (or tsp lazy garlic)

Thumb sized piece of ginger (or lazy)

1 deseeded chilli

1/2 bag coriander

2 400g tin coconut milk

2 sweet potatoes

4 tbsp Patak’s korma paste

Handful flaked almonds

2 tbsp desiccated coconut

Salt/pepper

(For the sweet potato I would usually pop it in the oven with a little olive oil for 10 minutes while I’m frying the first part. You can also put it straight in when you put the coconut milk in. I even used leftover sweet potato from the night before and it’s worked fantastically, I just add it with 10 minutes to go)

Method

Fry the onion, garlic, ginger, mushroom and chilli in olive oil for 10 minutes. This is where I would usually pop the sweet potato in the oven.

Add in the coriander

Two minutes later add in the coconut milk and korma paste, almonds, desiccated coconut, a sprinkle of salt and pepper and the sugar. (If you have oven cooked the sweet potato, pop in now)

Leave to simmer for 15 to 20 minutes.

Add a squeeze of lemon juice before serving.

Serve with rice and naan