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Vegan Korma with coconut yoghurt sauce
This creamy vegan korma made with coconut yoghurt and blended cashews is rich and delicately spiced. Serve with rice and naan for a showstopping vegan Indian feast.
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Ingredients
- 50 g cashew nuts
- 1 onion
- 2 tablespoon rapeseed or sunflower oil
- 2 teaspoon ginger purée / 2-3cm piece root ginger, peeled and finely chopped
- 2 teaspoon garlic purée / 2 garlic cloves, peeled and crushed
- 3 teaspoon garam masala
- 2 teaspoon turmeric
- 1 teaspoon ground cinnamon
- 250 ml coconut yoghurt
- 1 teaspoon salt
- 25 g sultanas
- 600 g vegetables and pulses (I used a mix of cooked cauliflower, chickpeas, lentils, spinach and cooked potato. See above for more ideas)
- 4 tablespoon dairy-free cream (I used soya cream)
Instructions
- Pour 150ml warm water into a jug or bowl, and add the cashew nuts. Leave them soaking and set aside.
- Peel and slice the onion. Heat the oil in a large, lidded frying pan or casserole dish and cook the onion over a medium heat for 4-5 minutes until starting to soften.
- Prepare the garlic and ginger and add to the pan. Continue to cook on a gentle heat.
- Tip the cashews and their soaking water into a mini-chopper or blender, and add the garam masala, turmeric and cinnamon. Blitz to a smooth paste.
- Add the spice and cashew paste to the pan and cook over a gentle heat for 4-5 minutes, stirring frequently.
- Stir in the yoghurt, salt and sultanas, bring to a simmer and continue to cook for a further 4-5 minutes.
- Finally, add the vegetables / pulses and the dairy-free cream and cook for a further 4-5 minutes. Serve with rice and naan.
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Nutrition
Serving: 1servingCalories: 367kcalCarbohydrates: 22.7gProtein: 9.1gFat: 27.4gSaturated Fat: 12.6gSodium: 614mgPotassium: 426mgFiber: 5.2gSugar: 4.6gCalcium: 113mgIron: 7mg
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