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Beverley's Veg Box Recipes #1 - Korma, Chapattis & Raita


Vegetable Korma


We're lucky enough to have Beverley Glock putting together recipe ideas based on the contents of our Sandy Lane Farm seasonal veg boxes.  First up, spicing-up some of our end of Winter veg with a vegetable korma...





This is a mild curry dish made with coconut milk and ground cashew nuts, it is not suitable for people with nut allergies.  This is fabulous next day eaten in a wrap either hot or cold for lunch.


Ingredients for 4 people

3cm ginger, chopped

5 garlic cloves, chopped

2 teaspoons cumin seeds

3 teaspoons coriander seeds

3 tablespoons sunflower oil

1 large onion, chopped

1 teaspoon ground turmeric

5 cloves

½ teaspoon black peppercorns

1 stick of cinnamon

seeds from 4 cardamom pods

1 teaspoon salt

½  teaspoon chilli powder

1.5 kg vegetables such as sweet potatoes, carrots, parsnips, cauliflower, butternut squash

400ml can coconut milk

40g cashew nuts, whizzed in a food processor with a little water to make a paste

Fresh coriander, chopped

A little plain yoghurt to serve (why not try our very own Tim's Dairy)


  1. Place the chopped ginger and garlic into a small food processor and blend with 4 tablespoons of water to a smooth paste.
  2. Heat the frying pan, add the cumin and coriander seeds and dry fry to release the aromas – approx 30 seconds.  Transfer to a pestle and mortar, spice grinder or mini food processor and grind to a powder.
  3. Heat the oil in the frying pan.  Add the chopped onion and fry for 5 minutes or so until soft but not coloured. Add the ginger and garlic paste, stir for 1 minute.  Add the ground cumin and coriander, turmeric, cloves, peppercorns, cinnamon, cardamom seeds, salt and chilli powder, cook for 2-3 minutes until the spices become fragrant.
  4. Peel and chop the vegetables, add these to the pan along with the coconut milk and cashew nut paste.
  5. Bring to a simmer, cook for 30-35 minutes until the root vegetables are tender and cooked through, remove from the heat and sprinkle over the chopped fresh coriander and yoghurt.  Serve with rice, naan or chapatti.




Makes 8 small chapattis

75g plain flour and 75g whole meal flour


150g chapatti flour

180-220ml water


1. Place the flour into a mixing bowl and make a well in the centre.

2. Gradually add the water into the well and mix with your fingers, start in the middle and gradually add the flour from the edges until you have a soft and sticky dough.

3. Knead for 8-10 minutes and then place into a bowl and cover with a damp tea towel, leave to rest for 30 minutes.

4. When the dough has rested divide the dough into 8 pieces and on a floured surface roll out each piece of dough into a large thin circle, when you have finished rolling them out, stack them up on a plate with a piece of baking paper in between, wrap them in cling film until ready to cook.

5. Cook the chapattis in a dry frying pan over a moderate heat for approximately 20-30 seconds on each side, until small bubbles appear on the underside.  Keep warm in a clean tea towel.




Cucumber half

200ml plain yoghurt

2 tablespoons chopped fresh mint

Salt and pepper

Pinch of red chilli powder to decorate


  1. Peel the cucumber and coarsely grate onto a chopping board then squeeze out all the excess juice.
  2. Measure the yoghurt into a bowl and add the cucumber and snipped up mint.  Sprinkle over a pinch of red chilli powder to decorate






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