I did promise a nut-free chicken korma recipe a while ago except I'm still experimenting (last attempt yielded an inexplicably fluorescent yellow hue!)
In the meantime, here's a vegetarian contribution - a classic Indian spinach curry. If you can eat dairy, go ahead and cube up some paneer. To keep it vegan, you can add some lightly fried tofu pieces. But if that's not your thing (and quite frankly, it wasn't ours - it makes the photo look more authentic but we enjoyed the curry far more without it), steamed/boiled waxy potatoes cut into cubes would also be delicious.
1 block of firm tofu, cubed and lightly pan-fried in oil OR 2 cups of steamed waxy potato, cut into cubes
1 large bunch of spinach, washed
1 large onion, finely chopped
4 cloves garlic, finely chopped
piece of ginger, about 1/2 inch, grated
2 green chillies, finely chopped
1/2 tsp turmeric
1/2 tsp garam masala
3/4 cup tomato puree
2 tbsp vegetable oil
1 cup water
salt to taste
Blanch spinach in a large pot of boiling water. Drain then blend in a food processor to a smooth paste.
Heat oil in pan and fry onions until translucent.
Add the garlic, ginger, green chillies and turmeric and fry for about a minute.
Add the tomato puree and fry for another minute.
Add spinach paste, tofu or potatoes, garam masala, salt and water then bring to the boil.
Serve hot with steamed basmati rice.