This Korma curry is pure comfort! An amazing mix of spices simmered slowly come together to create a revelation of flavours in your mouth.
And despite all the spices and chilli, it isn’t too hot at all- perfect for those who like their curries on the mild side.
Vegan Korma Curry
This quick and easy curry has everything you need in one bowl – it’s nutritious, filling and packed full of goodness. It’s also delicious made with spices. I like to serve it with rice or warmed flatbreads for scooping it up, whatever your tastebuds fancy :)
3 tbsp of sesame oil
1 butternut squash
2 garlic cloves
1 ½ tsp: cumin, coriander, turmeric, cardamom
½ tsp: fennel, fenugreek, chilli flakes, ground cloves
2 tbsp lime
1 tbsp agave syrup
1 ½ cup of water
Handful of cashews
Knob of ginger
350g Natural Coconut Yogurt
Toppings: cashews, coriander, lime
For the rice: 2 cups of brown rice
3 cups of water
1 tsp of salt
Preheat the oven to 180 degrees.Cut the butternut squash and aubergines into square chunks. Pile the vegetables on a rimmed baking sheet and sprinkle with sesame oil and salt. Toss to coat with your hands.
Spread the pieces on two baking sheets and roast for 30 minutes. Remove and turn off the oven.
MAKE THE CURRY: While the vegetables are cooking, start preparing the korma sauce. Heat the oil, in a medium sized pot; add onion and cook until soft, add the ginger and garlic and cook for a further 2 minutes.
Remove the pan from the heat, add the spices and tomato paste. Stir well then return to the heat, sauté for 2 minute.
When the spices are fragrant, add The Coconut Collaborative Natural Coconut Yogurt, cashews, lime and water. Boil for 5 minute.
Stir the Natural Coconut yogurt, add the honey and salt if needed.
Add the vegetables into the curry and serve immediately topped with the rest of the toppings.