Indian Korma

Ingredients

1. Korma pasta for one portion, approx. 4 people. (But like I said…. it's smart to make multiple portions so you can freeze some pasta for busy times!)
2. 1 small handful of almonds (other nuts or seeds can also be used as an alternative)
3. 1 small handful of fresh coriander (take all the stems if necessary and save the leafy end to put on top of the dish at the end – there is plenty of flavor in the stems too)
4. 2 cloves of garlic
5. 2 teaspoons chili powder
6. 1 large tablespoon of fresh, grated ginger (ground can also be used as an alternative – I always have ground ginger in the cupboard if I don't have time to go to the greengrocer)
7. 2 tablespoons coconut oil (alternatively another flavor-neutral oil)
8. 1 can of tomato paste
9. 1 large teaspoon cumin
10. 1 large teaspoon ground coriander
11. 3 teaspoons garam masala
12. 2 teaspoons of salt
13. 1 tablespoon honey (alternatively sugar)

Remaining ingredients

1. 600 grams of chicken (all cuts can be used according to taste and preference) OR 600 grams of sweet potatoes - or whatever else you prefer as a meat substitute. (Korma works super well as a vegetarian dish, as all the hot spices dominate a lot)
2. 1 tin of chickpeas (including the water)
3. 1 can of coconut milk (not light)
4. 1 large, finely chopped onion (optionally run it in the mini-chopper, now that you have minced it earlier :-))

Turmeric rice

1. 3 dl basmati rice
2. 1/2 tsp (ground) ginger
3. 1/2 teaspoon ground coriander
4. 1 teaspoon of salt
5. 1 handful of small raisins
6. 2 tbsp olive oil
7. 1 tablespoon lemon juice
8. 1 teaspoon turmeric