1. Trim, peel and finely slice the onions. Set a large pan on a medium heat and drizzle in enough oil to lightly cover the base of the pan. Add the sliced onions and fry, stirring often, for 15 mins till the onions are well browned and caramelised. If they look too dry or start to colour too quickly, turn the heat down and add a few tbsp water.
2. While the onions brown, trim and peel the carrots, halve them and chop them into 1cm thick half moons. Scrub the Jerusalem artichokes to get rid of all the dirt. Peel and chop them into bite-sized pieces (Jerusalem artichokes can be tricky to peel, so don't worry if you can't get all the peel off or leave them unpeeled, if you prefer). Scoop them into a bowl and cover with cold water (this helps to stop the artichokes going brown). Peel and crush or finely grate the garlic. Peel and grate the ginger.
3. When the onions are soft and sticky, scoop them to one side of the pan and add the garlic, ginger and tomato purée. Fry, stirring for 2 mins, then add the korma spice blend, garam masala and turmeric. Stir in the onions and sizzle everything together for 1 min till aromatic.
4. Tip 1 tin of chickpeas with the liquid from their tin, then drain the other tin and add the chickpeas. Pour in the almond drink. Season with a generous pinch of salt and pepper. Bring the pan up to the boil, then add the carrots. Drain the Jerusalem artichokes and add them too. Bring the pan back to the boil, then turn the heat down to medium-low and pop on a lid. Simmer for 30 mins till the veg are tender and the sauce has reduced a little.
5. Meanwhile, fill your kettle and boil it. Tip the rice into a bowl and cover with cold water. Whisk till the water goes cloudy (this is the starch), then tip into a sieve and drain. Rinse with fresh cold water. Tip the rice into a medium-sized pan and add 600ml hot water and a pinch of salt. Put the pan on a high heat, cover and bring to the boil. Once it’s boiling, turn the heat right down and gently simmer for 8-10 mins till the rice has absorbed all the water. Take the pan off the heat and set aside, lid on, for 5-10 mins to steam the rice and finish cooking it.
6. Add the ground almonds to the korma and stir well to mix. Taste and add a pinch more salt, pepper, or a pinch of sugar, if you think it needs it.
7. Fluff the rice and divide between warm plates or bowls. Ladle over the chickpea & almond korma. Garnish each dish with flaked almonds and fresh coriander leaves.
8. Veg Swaps
This korma can be made with any mix of root veg such as parsnips, potatoes, celeriac or swede. In the summer, you can use more tender veg, like aubergines, courgettes and peppers and just reduce the cooking time down to around 20 mins till the veg are tender.