Vegan Korma

Simple but so tasty. Plenty of fresh vegetables in a rich and creamy spicy sauce. Simple but so tasty!

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: servings

Equipment

Ninja Blender or Food Processor

Ingredients

For blending

¼ cup (40 g) cashews soaked in boiling water
1 medium onion
3 cloves garlic
1 inch ginger
1 tbsp tomato puree
½ cup (120 ml) water

Spices

2 tsp curry powder
3 tsp garam masala
1 tsp turmeric
¼ tsp cinnamon
1 tsp paprika
1 tsp salt
¼ tsp cayenne pepper / chili powder optional - see notes

To make the korma

1 tbsp vegetable oil
1 cup (250 g) coconut yoghurt ***
2 tsp brown sugar
1 tbsp lemon juice
1 cup (150 g) potatoes cubed
1 cup (100 g) green beans french or flat
1 red pepper chunky chopped
2 small (100 g) carrots sliced
1 cup (75 g) mushrooms chopped
½ cup (75 g) frozen peas

Topping

¼ cup (40 g) cashews toasted**
2 tbsp fresh coriander chopped

Instructions

Preparation

Place cashews in a heatproof bowl and cover them with boiling water. Cover with a lid or small plate and set aside.
Wash and chop all the vegetables in advance, so you have them ready when you need them later.
Measure out the spices and salt. You can put them all together, as they go in at the same time later.
Drain the soaked cashews. Place them in a blender jug together with the onion, garlic, ginger, tomato puree and water to form a fine, smooth paste. In our experience, bullet type blenders and food processors work best.

Cooking

In a large frying pan, heat up the vegetable oil on medium-high heat. Add the blended paste and spices and fry for 3 minutes. Stir to keep it from catching.
Stir in the coconut yoghurt, all the vegetables (except frozen peas), brown sugar and lemon juice.
Reduce heat to medium. Put on a lid and simmer for 15-20 minutes, until the potatoes are tender. Give it a stir every five minutes and make sure nothing catches at the bottom of the pan. You can add a few tablespoons of water if the sauce becomes too thick.
Once the potatoes are done, stir in the frozen peas and allow them to defrost and heat through for a couple of minutes.

Serving

On the plate or serving dish, top the finished korma with fresh coriander and toasted cashews**.
Serve vegan korma with rice, chapati, naan or papadums and chutney.

Notes

* Soaking cashews

The quick method to soak cashews is to place them in a bowl and cover them in boiling water. The cashews go soft within a few minutes, which makes them easier to blend.

** Toasting cashews

To toast cashews on the hob, place them in a pan on medium-high heat. Toss them around once a minute until they are starting to brown. Be careful not to burn them now. Toss frequently to toast them evenly.

To toast cashews in the oven, place them on a shallow oven tray under the grill or top/bottom heat at 200°C. Make sure to check on them at least every minute, as they won't take long and can suddenly turn dark quickly once the heat is up.

*** Coconut yoghurt (substitution)

Look for coconut yoghurts with about 10% fat for the most creamy, flavoursome sauce. To substitute, use one half coconut milk and one half plain, unsweetened non-dairy yoghurt.

Cayenne pepper / chili powder

Use it for a bit of a spicy hot kick. If you like more heat, replace the paprika entirely with cayenne or chili powder.

In India, kashmiri red chili powder is often used for its bright color. It is relatively mild for a chili powder, and you can use it to substitute both paprika and cayenne.

Nutrition

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