Veggie Kofta Korma

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Veggie Num Num
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2 tsp chia seeds (you can substitute one free-range egg for the chia seeds and water if you like)

1/3 cup water

250 g (9 oz) sweet potato, scrubbed and grated

200 g (7 oz) potato and/or carrot, scrubbed and grated

1 small red onion, grated

2 tsp fresh grated ginger

2 tbs mild curry powder

1-2 tbs peanut oil

3-4 tbs potato flour (or plain flour)

vegetable oil for deep frying

3 tbs peanut oil (use ghee if you prefer)

4 cardamom pods, crushed and pods removed

1 brown onion, diced

2 garlic cloves, minced

1 tsp fresh grated ginger

1 tsp turmeric

2 tsp ground coriander

2 tsp ground cumin

1 tsp chilli flakes (optional)

1 tsp ground cinnamon

80 g (3 oz) raw almonds, ground

2 tbs tomato paste

2 cups vegetable stock

1½ cups natural set yoghurt (or try cream, soy cream and/or coconut cream)

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